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Mushroom tapenade

Name: Mushroom tapenade
Ingredients: ½ Onions, finely chopped; 2 cloves Garlic, crushed; 1 Tbsp Chopped thyme; 400 g Mixed mushrooms, finely chopped (Main); 50 g Butter; ½ cup Port, or madeira or gin (Main); 50 g Kalamata olives, pitted; 50 g Chopped walnuts; 1 Tbsp Capers; 1 large handful Chopped parsley; 1 Lemon, zest and juice; 3 White anchovies; 1 splash Olive oil, a good sized one

Tam West

Warren Elwin

Food writer

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This port-infused dip or spread goes especially well with goat's cheese.

½	Onions, finely chopped
2 cloves	Garlic, crushed
1 Tbsp	Chopped thyme
400 g	Mixed mushrooms, finely chopped (Main)
50 g	Butter
½ cup	Port, or madeira or gin (Main)
50 g	Kalamata olives, pitted
50 g	Chopped walnuts
1 Tbsp	Capers
1 large handful	Chopped parsley
1	Lemon, zest and juice
3	White anchovies
1 splash	Olive oil, a good sized one

Gently fry finely chopped onion, garlic, thyme and mushrooms in butter for 5-7 minutes until soft. Add port (or madeira or gin) and cook to reduce into a paste. Cool.
Blitz mushroom mix with pitted kalamata olives, walnuts, capers, chopped parsley, lemon zest and juice, white anchovies and a big glug of olive oil to form a chunky tapenade. Season with salt and pepper. Chill to serve.