Mushroom and Lemon Tapenade
The mushrooms had a great flavor.
Ingredients
- 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
Instructions
- 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!