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.
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
To serve, lightly brush the toasts with the remaining
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