mushroom tapenade « Amy's Gluten Free Pantry
I like to double this, because it goes quickly. I eat it with a spoon, but would serve it to guests on endive spears or with rice crackers. Prep time: 10 minute
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Cooking tools:
- Food processor
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Microplane
- Mixing bowl
- Spoon
Ingredients
- 1 T olive oil
- 8 oz. cremini or button mushrooms, sliced
- 2 garlic cloves, crushed
- 1/4 – 1/2 tsp. salt
- 4 T olive oil
- 1/2 T finely chopped cilantro
- 1/2 T finely chopped basil
- 1/2 T finely chopped lemon basil
- zest of 1/2 lemon
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