* Exported from MasterCook *
Portobello Mushroom and Thyme Tapenade - 3g Carbohydrate; 1g Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 tablespoons olive oil
1 large chopped shallot -- about 3 tablespoons
1 medium garlic clove -- minced
1 tablespoon chopped fresh thyme -- or 1/2 teaspoon dried thyme
2 medium Portobello mushrooms -- about 7 ounces total, chopped
2 tablespoons balsamic vinegar
1/3 cup pitted kalamata olives -- drained and rinsed
salt and freshly ground pepper to taste
Heat 1 tablespoon of the oil over medium heat. Saute the shallot, garlic, and thyme for 2 to 3 minutes. Add the mushrooms and vinegar and cover. Cook for 2 minutes, then uncover and continue cooking until the liquid is slightly reduced by about one-third. Transfer the mushroom mixture and the olives to the bowl of a food processor and pulse until the ingredients start to come together. With the machine running, gradually stream in the remaining 3 tablespoons of oil and pulse until a coarse paste forms. Season with salt and pepper.
Makes 1 cups (8 two-tablespoon servings).
The earthy flavors of this recipe combine superbly for a hearty tapenade. I like to serve this in early fall when I'm eager for the spirited flavors that cooler seasons bring, but when I can still comfortably use the outdoor grill.
SERVING SUGGESTIONS:
1. Serve on crostini topped with shaved Parmesan or Pecorino cheese.
2. Layer with [favortie] and Havarti cheese on a sandwich or panini.
3. Serve as a condiment for grilled [favorite], garnish with chopped fresh parsley and/or thyme.
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009."
S(Formatted by Chupa Babi):
"Dec 2009"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 98 Calories; 10g Fat (84.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 159mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 926531 0
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