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Mushroom Tapenade

Mushroom Tapenade

16th March 2016

Beautiful and flavourful appetizer, ideal with crackers or leaves

Mushroom Tapenade by Gourmet Raw Food Chef 'Paula Greeve'
  1. 1 cup cleaned, stemmed and quartered brown mushrooms
  2. 1/2 cup shiitake mushrooms
  3. 1/4 cup walnuts, soaked and dehydrated
  4. 2 tablespoons truffle oil
  5. 1 tablespoon olive oil
  6. 1 teaspoon lemon juice
  7. 8 (dried) black dried olives, pitted
  8. 1 tablespoon capers, rinsed
  9. 1 tablespoon minced parsley
  10. 3 pinches Himalayan salt
  11. 1 dash black pepper
  1. Add all the ingredients to the food processor fitted with an S-blade.
  2. Process till you have a nice consistency, yet still chunky and some bite to it.
  3. Add some more olive or truffle oil if needed.
  4. This tapenade can be served on a cracker, a green romaine salad leaf or on an endive leaf.
Storage suggestion
  1. In an airtight glass container this tapenade will store for 2 days in the refrigerator.
Adapted from recipe by Paula Greeve
Adapted from recipe by Paula Greeve
Homefield Grange

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