Mushroom Tapenade

Makes 2 medium sized jars

Ingredients:

• 500g mixed mushrooms (half portabellini, half white button)
• 4 garlic cloves, finely diced
• Olive oil for frying
• 2 Tbsp capers, drained
• Juice of 1 lemon
• 100g kalamata olives, pitted
• 50g walnuts or pecans
• 3 anchovy fillets
• 1 tsp chilli flakes
• ½ tsp freshly ground black pepper
• 1 handful italian parsley, stalks removed
• Toasted sourdough for serving

Method:

1. Heat a drizzle of olive oil in a large pan and fry the mushrooms until they have released all of their water and begin to brown. Add the garlic and cook until golden.
2. Into the bowl of a food processor add the cook mushrooms along with the rest of the ingredients.
3. Process and pulse until you get a fine mix but do not over-mix into a paste.
4. Serve the tapenade with slices of hot sourdough toast and an extra sprinkle of chili flakes.