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Mushroom-olive tapenade

2 tbsp. butter
2 tbsp. olive oil
1/2 lb. shiitake mushrooms, cleaned, destemmed, and sliced
1/2 lb. mushrooms, cleaned and sliced
2 cloves garlic, minced
1/2 cup dry red wine
1/2 cup each, kalamata and nicoise olives
1 tbsp. fresh thyme, finely chopped
2 tsp. fresh sage, finely chopped
2 tbsp. fresh chives, thinly sliced
extra virgin olive oil, as needed
freshly ground pepper, to taste

Heat the butter and olive oil in a large non-stick sauté pan over medium-high heat. Add the mushrooms and stir and sauté until all juices have reduced and mushrooms are nicely browned. Add minced garlic and sauté one minute longer. Add red wine, reduce completely and remove pan from heat. When mushrooms have cooled, process them in a food processor until they are pureed. Stop the machine occasionally and scrape down sides. Remove mushrooms to a bowl and then process the olives in the same manner. Add the olives to the mushrooms and stir in the herbs; mix all ingredients together completely. Add any necessary extra virgin olive oil to make a smooth, spreadable consistency. Add black pepper, to taste. Serve tapenade at room temperature on croutons or fresh baguette slices. Also makes a great addition to pasta sauce or can be used to stuff meats or ravioli. Makes approximately 2 cups tapenade.

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