Posted by: Angel 08-27-99 3:58 AM
Mushroom Tapenade
Makes enough for about 24 bite-sized hors d'oeuvres
1 cup black olives
3 cloves garlic
3 ounces sun-dried tomatoes, soaked and softened
3-4 tablespoons pesto sauce
Virgin olive oil
6 ounces button mushrooms
6 ounces shiitake mushrooms
1/2 cup Romano cheese
Small, bite-sized puff pastries (available at most supermarkets)
Preheat oven to 300 degrees F.
Combine olives, garlic, sun-dried tomatoes and pesto sauce in a blender or food processor and process until finely chopped and blended; set aside.
Combine mushrooms and about 2 tablespoons of olive oil in a food processor and mince.
Add more olive oil a little at a time to keep mixture moist, but don't overdo it.
At this point, you can sauté mushrooms for 2-3 minutes if you desire mixture to be hot for service.
Add mushroom mixture to tomato marinade mixture, and mix well.
Reheat, if you want it hot, and mix in Romano cheese.
Stuff prepared puff pastries, and heat in a 300ºF oven until golden brown.