Hen-of-the-woods tapenade


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


  1. 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.
  2. 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.
  3. Now remove the shallots and garlic from the marinade and place on another sheetpan. Roast for 20 minutes until tender.
  4. 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.