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Serves : 4
© Ben Dearnley

How to Make It

Step 1    

In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, the salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat.

Step 2    

In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree.

Step 3    

Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest.

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Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Amanda Nie

Review Body: I made both exactly as written, with the exception of mincing the mushrooms and garlic together in a food processor. The anchovy-olive tapenade is very salty and tangy, and needs something to cut it. I added fresh basil along with the parsley and I think it has helped somewhat. Maybe a pinch of sugar, or honey? I used a combination of shiitake and crimini in the mushroom one, which was very fragrant with the sage. However, I thought it needed some brightness to cut into the heavy mushroom flavor. I added lemon zest and a touch of juice. Overall I like them but as I mentioned, the recipes leave a little to be desired.

Review Rating: 3

Date Published: 2016-07-27