ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Portobello Tapenade

The mushroom variation of the rough Provencal caper-and-black-olive puree called tapenade is less intense than the traditional one, but just as habit-forming. Make it at least one day in advance to allow the flavors to develop. Serve it as a topping for baked potatoes or sliced tomatoes and stuffed into hard-cooked eggs. Or do what the French do: spread it on small slices of crusty peasant bread as an appetizer.

7 tablespoons olive oil
1 1/4 pounds portobello mushrooms
2 tablespoons minced fresh herbs (such as parsley, chives, thyme, rosemary and oregano)
4 garlic cloves, chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup dry red wine
1/2 pound (about 36) brine-cured black Greek Kalamata olives, pitted
2 tablespoons small capers, drained
5 oil-pack anchovy fillets, drained
2 1/2 tablespoons fresh lemon juice

Remove the stems from the mushrooms and reserve for another use. Coarsely chop the mushrooms.

In a large skillet over medium-high heat, warm 3 tablespoons of the olive oil. Add the mushrooms, herbs, garlic, salt and pepper and cook, tossing and stirring often, until the mushrooms begin to render their juices, about 5 minutes. Stir in the wine, lower the heat slightly, and cook uncovered, stirring occasionally, until the liquid has evaporated and the mushrooms are tender, about 7 minutes. Cool to room temperature.

In a food processor combine the mushroom mixture, olives, capers, anchovies and lemon juice and process until finely chopped. With the motor running, add the remaining 4 tablespoons olive oil; the mixture will thicken. Do not over-process; some texture should remain.

Transfer the tapenade to a container, cover and refrigerate for at least 24 hours. Let it come to room temperature before serving.

"The Mushroom Book," by Michael McLaughlin

Thursday, August 19, 1999

bottom navigation bar Terms of Use  Privacy Policy