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Portobello Mushroom Tapenade
Extra Virgin Olive Oil
Shallot large, chopped
Garlic Clove medium, minced
Portobello 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.
For a delicious bruschetta, serve on a crostini, topped with shaved parmesan or pecorino cheese.