| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Greek, Appetizer |
25 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Greek olives |
| 1 |
tb |
Capers |
| 1 |
tb |
Anchovy paste |
| 1 |
tb |
Light tuna in water |
| 1 |
ts |
Dijon mustard |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Fresh lemon juice |
| 1 |
tb |
Flat-leaf parsley |
| 1/2 |
ts |
Fresh thyme |
| 1/4 |
ts |
Kosher salt |
| 1/4 |
ts |
White pepper |
| 50 |
|
Button mushrooms |
| 2 |
oz |
Diced pimiento |
INSTRUCTIONS
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
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