Seafoods recipes

Tappenade Mushrooms

Course : Seafoods
Serves: 25

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Ingredients:

1/2 pound 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

1/2 teaspoon fresh thyme

1/4 teaspoon kosher salt

1/4 teaspoon white pepper

50 medium button mushrooms

2 ounces diced pimiento

Preparation / Directions:

Combine olives, capers, anchovy paste, tuna, Dijon, oil, lemon juice, parsley, and thyme in a food processor. Process to a smooth puree. Season to taste with salt and white pepper. Mix well and cover and chill for 4-96 hours. Spoon into mushroom caps garnish with pimiento. Serve slightly chilled or at room temperature

Tappenade Mushrooms

Ingredients:

Preparation / Directions:

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