Mushroom & Olive Tapenade
Ingredients Method Place porcini mushrooms into a medium heatproof bowl and cover with hot water. Set aside to soak for 20 minutes or until soft.
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Cooking tools:
- Food processor
- Mason jar
- Fine-mesh sieve
- Mixing bowl
- Skillet
- Oven
- Baking sheet
- Stove
- Spoon
- Measuring spoon
- Measuring cup
- Kitchen towel
- Paper towel
Ingredients
- 50g dried porcini mushrooms, thinly sliced
- 100ml olive oil
- 5 garlic cloves, thinly sliced
- 400g button mushrooms, sliced
- 100g pitted kalamata olives
- 1 tbs capers, drained, finely chopped
- 1 lemon, juiced
- 2 tbs chopped chives
- 11/2 tsp sea salt flakes, crushed
- 1/2 tsp ground black pepper
- Extra virgin olive oil, fresh thyme & bay leaves, to serve
- Crostini, to serve
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