Mushroom Tapenade

Mushroom Tapenade

by Tracy Hersh
adapted from Modern Asian Flavors

This is an easy recipe and can be served so many ways.  You can serve it on crackers or toasted baguettes.  I like to put it on top of a burger or steak.  For an easy, elegant twist, spread chived cream cheese on the baguette before topping with the tapenade.

¼ cup Vegetable Oil
*½ ounce Marx Foods Dried Wild Porcini Mushrooms, re-hydrated and finely chopped
16 ounces assorted fresh mushrooms
½ cup reduced sodium soy sauce
¼ cup rice vinegar
1 bunch green onion, thinly sliced
Juice of ½ lemon
1 Tablespoon sherry
1 Tablespoon dark sesame oil
4 garlic cloves, minced

Parsley flakes for garnish

Heat oil in a wok or large frying pan.  Toss in mushrooms and stir in oil to cover.  Mix remainder of ingredients together and pour into pan.  Bring to a boil.  Reduce to medium high heat and cook until all liquid is absorbed, stirring occasionally.  Takes 20 to 30 minutes.  Serve warm or at room temperature.  Sprinkle with parsley flakes. 

*To hydrate porcini mushrooms, bring liquid and mushrooms to a boil.  Remove from heat and let stand for 20 minutes.  You may use water, broth, wine or cognac.  For this recipe I recommend water or sherry, as broth sometimes contains too much sodium and there is already a lot in the soy sauce.