If you love olives and mushrooms as much as my family does, you will enjoy
this tapenade. Here, it is spread over polenta squares, but it can also be served
over bread for a beautiful and tasty appetizer.
1 onion, diced
10 ounces button mushrooms, sliced
4 ounces shiitake mushrooms, sliced
4 garlic cloves, minced
1 teaspoon dried thyme
¼ teaspoon sea salt
¼ teaspoon black pepper
¼ cup dry white wine
One 6-ounce can pitted black olives, drained
2 tablespoons capers, drained and rinsed
2 tablespoons chopped fresh basil
1 recipe Polenta
1. In large skillet over medium-high heat, sauté the onion, mushrooms, garlic,
thyme, salt, and pepper in a little bit of water for 3–5 minutes, until softened. Stir
frequently. Add the wine and cook until absorbed.
2. Transfer the mushroom mixture to a food processor. Add the olives, capers,
and basil. Pulse until blended but still chunky.
3. Cut the polenta into 2 × 2 inch squares and top with a spoonful of tapenade.