Mushroom Tapenade

Mushroom Tapenade

Ingredients

• 1 onion, diced
• 10 oz button mushrooms, sliced
• 4 oz shiitake mushrooms,  sliced
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp  pepper
• 1/4 cup  white wine
• 1 6-oz can  pitted black olives, drained
• 2 TBSP capers, drained and rinsed.
• 2 TBSP chopped, fresh basil

Directions

1. In large skillet over med-high heat, date onion, garlic thyme, salt and pepper in a little bit of water for 3-5 minutes, until soft. Stir frequently. Add wine and cook until absorbed.
2. Transfer mushroom mixture to food processor.
3. Add olives, capers and basil.
4. Pulse until blended but still chunky.
5. Top crostini with tapenade.