Portobello Mushroom Tapenade
Category: Appetizers, Recipes
Portobello Mushroom Tapenade
Ingredients
- 4 tbsp Extra Virgin Olive Oil (Robust)
- 1 large chopped shallot (about 3 tbsp)
- 1 medium garlic clove, minced
- 1/2 tsp Steak Y’er Claim spice blend
- 2 medium Portobello mushrooms chopped (about 7oz)
- 2 tbsp Chocolate Balsamic vinegar
- 1/3 cup rinsed chickpeas
- Sea Salt & ground pepper
Instructions
- Heat 1 tbls of olive oil over medium heat and sauté shallots, garlic and savory for about 2-3 minutes.
- Add the mushrooms and vinegar and cover for 2 minutes then uncover and continue cooking until liquid is slightly reduced.
- Transfer to a food processor and add the chickpeas and pulse until the ingredients come together.
- Gradually add the remaining 3 tablespoons of oil and pulse until a thick paste forms.
- Season with salt and pepper.
Notes
Serve with crostini, topped with shaved parmesan or pecorino cheese
Layer with roast beef and havarti on a sandwich
Serve as a condiment for grilled steak
Layer with roast beef and havarti on a sandwich
Serve as a condiment for grilled steak
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