posted by Lisa, UK
Mushroom Tapenade:
1 (10 oz.) pkg. shiitake or button mushrooms
canola oil, for sauteeing
1 small 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.