Chef Tom Fraker

Mushroom Filling and Tapenade Topping

Name: Mushroom Filling and Tapenade Topping
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 package Dried Mushroom Medley, reconstituted; 1 package Dried Chanterelle Mushrooms, reconstituted; 2 tablespoons unsalted butter; 2 tablespoons shallots, minced; 2 tablespoons cooking sherry; 2 tablespoons organic garlic, roasted and minced; 1 tablespoon oregano; Salt and pepper to taste; 1/2 Meyer lemon juice, freshly squeezed; 1 package crepes

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Cuisine

Mediterranean

Servings

8 - 10 servings

Prep Time

5 minutes

Cook Time

15 minutes

This can be used atop lavosh or your favorite cracker spread with cream cheese. As a crepe, this is great for brunches!

Ingredients

1 package Dried Mushroom Medley, reconstituted
1 package Dried Chanterelle Mushrooms, reconstituted
2 tablespoons unsalted butter
2 tablespoons shallots, minced
2 tablespoons cooking sherry
2 tablespoons organic garlic, roasted and minced
1 tablespoon oregano
Salt and pepper to taste
1/2 Meyer lemon juice, freshly squeezed
1 package crepes

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Directions

Reconstitute mushrooms according to the package.
In a sauté pan, heat up butter and add shallots to caramelize them.
Add the garlic and oregano until aromatic (about 10 - 20 seconds).
Add sherry and reduce by half and then add the reconstituted mushrooms and heat to infuse the butter and garlic into the mushrooms. Remove from heat.
Then blend with the lemon, salt, pepper and season to taste.
Use as a filling for Melissa's crepes and drizzle mushroom sauce over the top. Ratio is 1 oz. of dried mushroom to about 4 oz. of fresh mushrooms.

Recipe Note

I've served it as a lavosh, spread with cream cheese and topped with this mixture at room temperature at parties. It was a big hit!

Mushroom Filling and Tapenade Topping