1/2 c. balsamic vinegar
1 c. soy sauce
1/4 c. olive oil
1/2 tsp. ground black pepper
1 pound hen-of-the-woods mushroom cores, cleaned and coarsely chopped
1 c. sliced shallots
4 large garlic cloves, chopped
4 T bread crumbs, as needed
- In a large bowl combine the balsamic vinegar, soy sauce, olive oil, and black pepper. Add the chopped mushroom cores and marinate at least 2 hours.
- Heat the oven to 375°F. Remove the mushroom from the marinade and add the shallots and garlic. Spread the marinated mushroom onto an oiled sheetpan and roast for 30 minutes, until tender and browned. Cool.
- Now remove the shallots and garlic from the marinade and place on another sheetpan. Roast for 20 minutes until tender.
- In a food processor, pulse the shallots and garlic until chopped finely. Add the roasted mushroom and pulse until a chunky paste forms. Up to 4 T of bread crumbs may need to be added to absorb extra moisture to make the tapenade spreadable.