Ingredients
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2
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2
-
1
-
2
-
1
-
2
-
1
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1/2
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-
-
-
-
-
-
Directions
Mushroom Tapenade, A Moroccan mushroom spread that has a tomato base Serve with a baguette that has been sliced into small pieces Good vegetarian appetizer , used this recipe as a filling in a beef wellington rendition 5oz tenderloin medallion, boursin cheese on top and the tapenade on top of the boursin Wrap in 5 layers of phyllo pastry bring the corners up into the middle, twist and trim excess then spread to make a flower looking pastry The tenderloins are pre-seared cooked to rare and chilled so you only need to bake them for 30mins temping with thermometer for correct doneness Drizzle a red wine reduction over the finished product and there ya go 🙂 The people i cooked this for ate the remaining tapenade with crackers, very good , I split the mushrooms into 1 portobello cap, crimini and buttons Shallots were added to the garlic and onion
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Steps
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1
Done
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Place the Stock in a Saucepan and Bring to a Boil. Reduce the Heat Slightly and Cook Until Reduced by Half. |
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2
Done
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Heat the Oil in a Frying Pan Over Medium Heat and Fry Onion and Garlic Until Soft. Add Mushrooms and Cook 1-2 Minutes Until Softened. Add Tomatoes, Tomato Paste, and Tomato Sauce and Reduced Stock. Bring to a Boil Over High Heat, Reduce Heat and Simmer 10-15 Minutes or Until the Mixture Thickens. Stir in Basil Leaves. |
