"The Marquis de Fungi"
Mushroom Tapenade in a Jar

     Whether preparing a batch of Mushroom Tapenade to give to a friend or to keep for yourself, you will have fun putting this "recipe in a jar" together. You can be as creative as you like in decorating the glass jars, and watch as the recipient’s eyes grow big with delight when you present them. They will want to dive into this earthy mixture of mushrooms, olives and savory taste embellishments as soon as they receive it.

     You will need 3 half-pint glass food storage jars for this Tapenade.
     In a heavy skillet, combine the shitake and button mushrooms, garlic and 3 tablespoons of the olive oil. Saute over medium heat until the mushrooms have released their liquid, it has evaporated and the mushrooms are dark brown. Remove from the heat and cool.
     In a food processor using the chopping blade, process the remaining olive oil, scallions, olives, thyme, parsley and lemon juice until smooth.
     Add the mushroom mixture and process just until blended in.
     Remove the mixture to a large bowl and stir in the capers. Season with plenty of black pepper to taste.
     Spoon the Mushroom Tapenade into the half-pint jars, cover tightly and store in the refrigerator.

     This Mushroom Tapenade can be enjoyed on crackers, Melba rounds and even French bread baguette slices. If you are on the receiving end of one of these jars of Tapenade, set out a plate of crackers, open up the jar of Mushroom Tapenade, and brew up a pot of Elmwood Inn’s Lapsang Souchong tea. A large-leafed black China tea, it is smoked over a bed of pine needles and has a distinctively smoky aroma and flavor that goes well with savory foods. The Marquis himself will be stopping by for tea when he hears about this "spread."