Tappenade mushrooms
25 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Greek olives |
| 1 | tablespoon | Capers |
| 1 | tablespoon | Anchovy paste |
| 1 | tablespoon | Light tuna in water |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Fresh lemon juice |
| 1 | tablespoon | Flat-leaf parsley |
| ½ | teaspoon | Fresh thyme |
| ¼ | teaspoon | Kosher salt |
| ¼ | teaspoon | White pepper |
| 50 | Button mushrooms | |
| 2 | ounces | Diced pimiento |
Directions
COMBINE OLIVES, CAPERS, ANCHOVY PASTE, TUNA, DIJON, OIL, LEMON JUICE, PARSLEY, AND THYME IN A FOOD PROCESSORPROCESS TO A SMOOTH PUREE SEASON TO TASTE WITH SALT AND WHITE PEPPER-MIX WELL COVER AND CHILL FOR 4-96 HOURS SPOON INTO MUSHROOM CAPS GARNISH WITH PIMIENTO SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE
Recipes sent to me from Bill, wight@...