Recipes
MUSHROOM, OLIVE & ROAST PEPPER TAPENADE
(Serves 6)
250g button mushrooms, halved
2 cloves garlic
¼ cup marinated roasted capsicum (about 50g)
1/3 cup pitted kalamata olives
1 tbsp chopped Italian parsley or thyme
¼ cup extra virgin olive oil
1 tbsp lemon juice
salt & pepper, to taste
- Combine olive oil and lemon juice in small jar.
- Place all other ingredients into a food processor. With motor running drizzle in oil and lemon juice mixture until well combined, and desired consistency is achieved.
- Allow mixture to stand for 15 minutes, for flavours to blend.
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