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Recipe Name: Tappenade Mushrooms Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 25

Ingredients:
1/2 Pound(s) Greek olives
1 Tablespoon(s) Capers
1 Tablespoon(s) Anchovy paste
1 Tablespoon(s) Light tuna in water
1 Teaspoon(s) Dijon mustard
2 Tablespoon(s) Olive oil
1 Teaspoon(s) Fresh lemon juice
1 Tablespoon(s) Flat-leaf parsley
1/2 Teaspoon(s) Fresh thyme
1/4 Teaspoon(s) Kosher salt
1/4 Teaspoon(s) White pepper
50 Button mushrooms
2 Ounce(s) Diced pimiento
Directions:
COMBINE OLIVES, CAPERS, ANCHOVY PASTE, TUNA, DIJON, OIL, LEMON
JUICE,PARSLEY, AND THYME IN A FOOD PROCESSORPROCESS TO A SMOOTH PUREE
SEASONTO TASTE WITH SALT AND WHITE PEPPER-MIX WELL COVER AND CHILL FOR
4-96HOURS SPOON INTO MUSHROOM CAPS GARNISH WITH PIMIENTO SERVE
SLIGHTLYCHILLED OR AT ROOM TEMPERATURERecipes sent to me from Bill,
wight@odc.net

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 35
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: <1mg
Sodium: 90mg
Potassium: 5.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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