Crostini with Wild Mushroom Tapenade

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

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