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4
Easy
15 min
By Michael Hyams and Liz O'Keefe
Published 2017
There are some wonderful flavours in wild and cultivated mushrooms alike, and sometimes the best and easiest thing to do is throw them together with lots of garlic. In our tapenade, we have gone a little further and combined the smooth caramel tones of ceps, the sturdy chalkiness of pied bleu, the nuttiness of chestnut and umami of the shiitake, with olive oil, capers and anchovies to make a lively combination of flavours.