Shiitake Tapenade
This stylish dish is redolent of Shiitake and olives.
We’ve devised a dish for those who enjoy drinking!
Here, we’ve chosen to serve it with a baguette, but you can enjoy it alongside grilled foods such as fish or meat instead. There are any number of combinations you could create, and we hope you’ll give it a try.
The key to this dish is to stir it until it’s entirely blended. If it isn’t uniform, the flavors won’t meld. After you blend it in the food processor, we recommend moving it into a bowl and giving it one more good stir before serving.
Recipe provided by: Hattori Nutrition College
Ingredients
(4 servings)
-
4 pieces
Dried Shiitake
-
50 g
Black olives (pits removed)
-
15 g
Capers
-
1 (4 g)
Anchovy
-
5 g
Minced garlic
-
20 ml
Olive oil
-
(if desired)
Baguette
-
(if desired)
Chervil (French parsley)
-
Steps
1
Rehydrate the dried Shiitake using plenty of water. Remove the hard parts of the stems and chop roughly together with the caps.
2
Heat olive oil (5 ml) together with the garlic in a frying pan.
3
Once the garlic is fragrant, add the anchovy and fry briefly, then add the Shiitake from step 1 and continue to fry.
4
Place the mixture from step 3, black olives, capers, and the remaining olive oil into the bowl of a food processor. Pulse until each ingredient is evenly chopped.
5
Remove the lid and give the mixture another stir using a spatula.
6
Place the mixture in a bowl, garnish with chervil, and serve with a baguette if desired.
