[Intro music]
Very popular in Provence, tapenade is a persillade of
finely chopped olives, capers, anchovies and olive oil.
Tapenade can be simply spread on thin slices of bread.
Today I am going to show you a different way to serve it
in mushroom caps.
It is a great appetiser or delicious tapas.
To make a tapenade, you will need
pitted black olives, capers, anchovies fillets,
olive oil, lemon juice, mushrooms,
ground pepper, tomato and celery.
To make a tapenade, you will have to use a food processor
or you may chop everything by hand by using a chef knife.
Place the capers in the food processor.
So the capers, I have rinsed them and pat dried them
to remove some of the vinegar.
Then add the anchovies fillets.
Process.
So you want to have your capers and anchovies
reduced to like a paste.
Then add the pitted olives and process.
So process briefly; you don’t want to have the olives chopped too fine.
Good. Then we are going to clean the side of the bowl.
So the olives are chopped.
You see some pieces; it's coarsely chopped.
But you don’t want to have it too fine.
You do want to have some texture in your tapenade.
Then on the lower speed, add the lemon juice
and the extra virgin olive oil.
Mix well.
And season with freshly ground peppercorns.
So we won’t put any salt because
the anchovies are pretty salted.
Mix again to combine the flavour and the pepper.
Then transfer the tapenade to a bowl.
Taste the tapenade.
The kick of the anchovies, the capers,
the olives, the oil, little bit of lemon juice
nice combination of flavour.
Tiny bit more pepper.
Mix well.
Taste again.
Perfect!
Let's prepare the mushrooms.
Clean your mushrooms.
So little bit of water and a damp towel
or paper or rag; or you may also use a mushroom brush.
Then remove the stem of the mushroom.
And peel them.
They have browned a little bit; I bought them yesterday.
One mushroom browned very quickly.
Then we are going to stack them as we go.
Fill them up with tapenade on the top.
And place them on a platter.
Typically, tapenade is made of black olives,
however there is nothing wrong to use
a combination of green and black;
or only green if you want to make something little bit different.
But like I said, traditionally it's always
made with black olives.
But it's also delicious with green olives.
Then prepare the garnish.
Remove the core of the tomato.
Remove the flesh.
Cut the tomato into little sticks.
Then cut each stick into small diamonds.
Garnish each cup with a tomato diamond.
Peel the celery on both sides.
Cut thin slices.
And garnish the cups.
This will bring a little bit of crunch
to the tapenade.
Then garnish the dish with fresh herbs
or salad. Here I have used fresh thyme and
fresh rosemary because they are aromatic plants
that we find in Provence.
Bon appétit! Mushroom cap with tapenade.