Grilled Mushrooms with Tapenade

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            FOOD FUNNY
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Thanks to George in Poughkeepsie for todays culinary chuckle:

The day after his arrival, a couple instructed their new butler to set
up the dining room table for four people as they were inviting the
Cohens to brunch. The couple then left the house to do some shopping.
When they returned, they found the table set for eight people. They
asked the butler why eight when they had specifically instructed him
to set the table for four. The butler replied, "The Cohens telephoned
and said they were bringing the Bagels and the Knishes."

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            TODAY'S RECIPE
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This recipe is designed for portobello mushrooms, but any large
mushroom may be used. Try throwing a few branches of fresh rosemary
on the fire to give added flavor. You can also serve these on a
toasted bun for a vegetarian "burger."

Grilled Mushrooms with Tapenade

For the tapenade:
1-3 cloves garlic, finely chopped
1 shallot, finely chopped
1-2 anchovy fillets (oil-packed) finely chopped
3/4 cup (180 ml) pitted kalamata olives, finely chopped
2 Tbs (30 ml) capers, finely chopped
3 Tbs (45 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste

4 - 6 large portobello mushrooms, stems removed

Combine all ingredients for the tapenade and set aside. An
alternative to chopping all ingredients individually is to combine the
ingredients in an electric food processor, pulsing several times to
make a coarse spreadable paste. Brush the mushrooms with olive oil
and season with salt and pepper. Grill over hot coals, turning once
halfway through cooking, until tender, about 12 to 15 minutes. Serve
immediately topped with the tapenade. Serves 4 to 6.
Received on Wed Jun 2 09:44:07 2004