I thought that this recipe looked bizarre when I found it in my pickling book, but I realized that it would be great to use as an appetizer topping or on burgers when I'm out of mushrooms.
The warning on this recipe is that it has to sit in the pantry for at least two months. We tried a jar after a month and the vinegar was so overpowering it was pretty inedible. By the time the second month went by I opened a jar to use with dinner for a topping on our french bread. It was lightly buttered then toasted and my hubby and I took a small spoonful almost like a Bruschetta and the taste was amazing. The mushrooms had a great flavor. The tartness had dissipated and the combination with the acid made them really creamy tasting. I'm bummed that I didn't make more but will get on that soon! Enjoy
Mushroom and Lemon Tapenade
1 lb mushrooms diced mushrooms
1/2 cup diced shallots
1 t. kosher salt
1 t. grated lemon zest
1 T. fresh squeezed lemon juice
1 t. fresh chopped thyme
1/2 t. ground black pepper
3/4 cup white vinegar
Dice mushrooms and add to stock pot. Add salt and lemon juice. Cook, stirring often for around 5 minutes till mushrooms start to release their liquid. Cover the pot and reduce heat to low simmer for 10 minutes stirring occasionally. The mushrooms will be very soft and the mixture will be very wet. Uncover and increase to medium heat for minutes or until the liquid is almost evaporated. Stir in lemon zest, thyme, pepper and vinegar. Bring to a boil stirring constantly, for 1 minute.
Ladle hot tapenade into hot jars, leaving 1/2 " headspace. When filling the jars be sure there is enough liquid on top of the tapenade to cover the solids. Processing in a water bath for 15 minutes. Yields 5 - 1/4 pints
Great on baguette slices for quick canapes or with grilled steak or on a burger!
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
As the canning community grows the need for new and educational post are so important. With all the information available to a newbie regard...
A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sw...
As a kid sauerkraut was my favorite thing to have on my hot dogs. Probably since I just wanted mine to be just like my dads who not only lov...
Whether you are sending canning jars for family or friends, overseas or in the US, you will want to have a few good mailing and packaging ...
If my one goal in writing these posts is to keep those who can safe, it would be remiss of me not to include talking about the dangers of o...
With all the great citrus coming this winter many of my followers are desperate to do something with their oranges. Many people are up to th...
Tomato season for Santa Barbara is almost here. The smell of the vines when you run your fingers across the stems is one of the most pronoun...
Powdered and Liquid Pectin are not all the same. There are differences between them in the amount you need to add to the recipe, the amount...