Dried (Or Roasted) Mushroom Tapenade
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Makes about 1 ½ cups 1x
Time less than an hour, largely unattended
Ingredients
- 1 1/2 ounces dried mushrooms (any kind; about 2 cups. For roasted mushrooms, see the note above)
- 1 sprig rosemary
- 2 or 3 garlic cloves
- 1/3 cups olive oil
- Salt and pepper
- 1/4 cup chopped fresh herbs (like parsley, basil, or chives)
- Sea salt for finishing
- Crackers or toasted bread for serving
Instructions
1. Bring 2 cups water to boil in the microwave or in a small pot over high heat. Remove from heat, add the mushrooms, and use a small bowl or plate to keep them submerged. Let the mushrooms sit until they’re completely soft, 15 to 30 minutes.
2. While the mushrooms soak, strip the leaves from the rosemary and slice the garlic. Put the rosemary leaves and garlic in a small skillet with the olive oil and set over medium heat. Cook, stirring occasionally until the oil is fragrant and the garlic puffs and turns golden. Adjust the heat so nothing gets too dark. Remove from the heat, spoon off 2 tablespoons of the oil, and hang onto it.
3. When the mushrooms are ready, grab a handful from the top and squeeze out as much water as you can. Transfer to a food processor and repeat until all the mushrooms are squeezed. Let the remaining liquid sit for at least 10 minutes, then carefully pour or ladle it into an airtight container, leaving the sediment behind. Refrigerate for up to a week or freeze for several months. (It’s great in soups, pilafs, risotto, or stir-fries.) Add the oil mixture and a sprinkle of salt and pepper and pulse the machine until a paste forms. Scrape down the sides as necessary. Taste and adjust the seasoning.
4. Spread onto a plate or in a shallow bowl, drizzle with the reserved olive oil, scatter the chopped herbs over the top and serve with crackers or toasted bread.
— Recipe developed by Kerri Conan