Photo by Tam West
This port-infused dip or spread goes especially well with goat's cheese.
|½||Onion, finely chopped|
|2 cloves||Garlic, crushed|
|1 Tbsp||Chopped thyme|
|400 g||Mixed mushrooms, finely chopped|
|½ cup||Port, or madeira or gin|
|50 g||Kalamata olives, pitted|
|50 g||Chopped walnuts|
|1 large handful||Chopped parsley|
|1||Lemon, zest and juice|
|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.