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.
Provided by Kawaiineko32
Categories Spreads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 127.6, Fat 7.4, SaturatedFat 1, Sodium 391.7, Carbohydrate 13.5, Fiber 3.3, Sugar 6.7, Protein 5.3
ROASTED RED PEPPER AND MUSHROOM TAPENADE
Tapenade is traditionally a caper-olive paste. However, adding roasted veggies not only makes it more atractive, but also lighter and more flavorful. Serve as an appetizer on pita triangles or low-fat crackers.
Provided by William Uncle Bill
Categories Spreads
Time 35m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 173.1, Fat 7.8, SaturatedFat 1.1, Sodium 299.5, Carbohydrate 23.4, Fiber 4, Sugar 4.2, Protein 5.4
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