Crostini with Wild Mushroom Tapenade

Name: Crostini with Wild Mushroom Tapenade
Yield: Makes 24 Crostini
Ingredients: Fried capers, for garnish (see box); Salt and freshly ground black pepper; ¼ cup finely chopped fresh flat-leaf parsley; ½ ounce dried wild mushrooms (optional); 4 tablespoons olive oil; 3 tablespoons finely chopped onion; 2 teaspoons minced or pressed garlic; ¼ cup chopped capers; 24 baguette slices, lightly toasted; ¾ pound wild mushrooms or button mushrooms, trimmed and coarsely chopped; 2 tablespoons freshly squeezed lemon juice

Preparation info

Makes
24
Crostini

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

This recipe replaces the traditional olives in a tapenade with mushrooms—preferably wild— for a slightly earthier variation. When wild mushrooms aren’t in season, you can use regular button mushrooms. If so, I recommend adding dried wild mushrooms (porcini would be ideal) to the mix for a boost of flavor.

Ingredients

¾ pound wild mushrooms or button mushrooms, trimmed and coarsely chopped
½ ounce dried wild mushrooms (optional)

Dinner
Starter
Vegan

Method

Pulse the fresh mushrooms in a food processor until finely chopped (but not puréed), scraping down the sides once or twice. Soak dried mushrooms in about 1 cup warm water for 30 minutes. Lift out the softened mushrooms and squeeze gently over the bowl; finely chop the mushrooms, reserving the soaking l