Category: Greek

1/2 lb Greek olives

1 tbsp Capers

1 tbsp Anchovy paste

1 tbsp Light tuna in water

1 tsp Dijon mustard

2 tbsp Olive oil

1 tsp Fresh lemon juice

1 tbsp Flat-leaf parsley

1/2 tsp Fresh thyme

1/4 tsp Kosher salt

1/4 tsp White pepper

50 Button mushrooms

2 oz Diced pimiento

COMBINE OLIVES, CAPERS, ANCHOVY PASTE, TUNA, DIJON, OIL, LEMON JUICE, PARSLEY, AND THYME IN A FOOD PROCESSORPROCESS TO A SMOOTH PUREE SEASON TO TASTE WITH SALT AND WHITE PEPPER-MIX WELL COVER AND CHILL FOR 4-96 HOURS SPOON INTO MUSHROOM CAPS GARNISH WITH PIMIENTO SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATURE



Recipes sent to me from Bill, wight@odc.net