Mushroom And Red Pepper Black Olive Tapenade Bites Recipes

ROASTED RED PEPPER AND MUSHROOM TAPENADE

Steps:

• In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
• Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
• Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
• Remove from oven and let cool for 5 minutes.
• Peel red pepper and onion, discarding skins.
• Cut red pepper and onion into chunks.
• Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
• Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
• Cover and chill in refrigerator until ready to serve on pita triangles or crackers.

MUSHROOM AND RED PEPPER-BLACK OLIVE TAPENADE BITES

Steps:

• Preheat the oven to 350°F.
• Toss the mushroom caps in a bowl with some salt, pepper, and a drizzle of EVOO. Arrange the mushrooms on a baking sheet in an even layer with the gill side up. Roast the mushrooms for 10 to 12 minutes, or until they are cooked through.
• While the mushrooms are roasting, prepare the red pepper-black olive tapenade. Place the roasted red peppers in a food processor with the parsley. Add the olives, capers, garlic, and lemon zest. Pulse the processor and grind into a paste.
• Once the mushrooms are done roasting, squeeze the juice of the lemon over them. Place about 1/2 tablespoon tapenade in each cap. Use 2 spoons for this: One is to scoop tapenade and the other is to push it off onto the mushroom. Place the mascarpone in a sealable plastic bag. Squeeze the cheese into one of the bottom corners, and with scissors snip 1/4 inch off of that corner. Squeeze a little mascarpone on top of each tapenade-filled mushroom. Serve hot or at room temperature.

MUSHROOM, RED PEPPER AND ONION SAUTE

Steps:

• Saute onions in olive oil until translucent, about 5 minutes on medium heat.
• Add mushrooms and saute for another five minutes.
• Add red pepper, and saute for two more minutes.
• Put on low and add lemon juice and wine.
• Add seasonings. It is best served warm.

MUSHROOM TAPENADE

Steps:

• Place the stock in a saucepan and bring to a boil. Reduce the heat slightly and cook until reduced by half.
• 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.