Cremini and Kalamata Olivadada

From 350 Best Vegan Recipes. Makes 1 ¾ cups. Serve on crackers, bread or veggies.

• Ready In: 20 mins
• Yields: 1 3/4 cups

Ingredients

• 1⁄4 cup olive oil, divided
• 8  ounces cremini mushrooms, sliced
• 1  shallot, sliced
• 3⁄4 cup  pitted kalamata olive
• 1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon black pepper
• 1⁄4 cup fresh parsley
• 1  tablespoon  drained capers

Directions

1. Heat a skillet over medium. Add 2 T of the oil and tip to coat. Add mushrooms and shallots and cook until softened and lightly browned.
2. In a food processor, combine shallots and mushrooms with the remaining ingredients. Taste and adjust seasonings.