Guest guest Posted January 11, 2000 Report Share Posted January 11, 2000 I posted a recipe for Pasta with Shiitake Alfredo Sauce last night. Here is the accompanying recipe for the Shiitake Tapenade if you can't find California Harvest Shiitake Tapenade in your specialty store. * Exported from MasterCook * Shiitake Tapenade Recipe By : Lisa, UK Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 lg mushrooms -- chopped 1 tsp canola oil 1 tsp oriental sesame oil 1/8 cup onion -- chopped 1 1 " pc ginger -- minced 1 tbsp garlic -- minced 2 tbsp soy sauce 2 tbsp rice wine or dry sherry 1 tbsp rice wine vinegar 1 tbsp lemon juice 1 tbsp chives -- snipped 1 tsp salt 1/2 tsp chile paste Chop the shiitake mushrooms as finely as you can but not in a food processor. Heat the oils, add the onion, ginger and garlic. Saute until softened but not browned. Add the mushrooms and sherry. Stir and fry for a good long time, until all the moisture from the mushrooms comes out and then has been reabsorbed again. The mixture should look like very fine chopped liver if that is any help. Mix in soy sauce, snipped chives, salt, chile paste, lemon juice and rice wine vinegar. Mix very well while on a low heat. Note: It finally finishes up looking like a dense pate. - - - - - - - - - - - - - - - - - - NOTES : Posted by Lisa, UK to Mimi's when I posted about copycatting the California Harvest Shiitake Tapenade. She saw something similar made on TV and copied it down as best she could. RisaG Quote Link to comment Share on other sites More sharing options...
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