Mushroom Tapenade by Lisa,UK

posted by Lisa, UK

Mushroom Tapenade:

1 (10 oz) pkg shiitake or button mushrooms
canola oil, for sauteeing
1 sm onion, chopped
1 tsp sherry wine or rice wine
1 tsp roasted sesame oil
1 tbsp soy sauce
1 tsp rice wine vinegar
1 tbsp fresh ginger root, freshly grated
1 tbsp fresh garlic, minced
1 tbsp lemon juice
chives, snipped
salt, to taste
1/2 tsp chile paste, or more to taste

Chop shiitake or button mushrooms as finely as you can (do not use food processor).

Heat oils and add onion, ginger and garlic.

Saute until softened but not browned.

Add mushrooms and sherry (or rice wine).

Stir and fry mushrooms until all moisture is released and reabsorbed.

Mixture should look like fine chopped liver.

Mix in soy sauce, chopped chives, salt, chile paste, lemon juice and rice wine vinegar.

Mix very well on a low heat until mixture looks like a dense pate.

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