Portabello Mushroom Tapenade
MTOO Hojiblanca EVOO or other robust olive oil
Shallot large, chopped
Garlic Clove medium, minced
Portabello Mushroom medium
MTOO Dark Chocolate Balsamic Vinegar
Salt and Pepper to taste
Heat 1 tbls of olive oil over medium heat and sauté shallots, garlic and savory for about 2-3 minutes.
Add the mushrooms and vinegar and cover for 2 minutes then uncover and continue cooking until liquid is slightly reduced.
Transfer to a food processor and add the chickpeas and pulse until the ingredients come together.
Gradually add the remaining 3 tablespoons of oil and pulse until a thick paste forms. Season with salt and pepper to taste.
Spread on a crostini or use as condiment for steaks.
For a delicious bruschetta, serve on a crostini, topped with shaved parmesan or pecorino cheese.