The idea for this recipe came from finding myself in the shameful and embarrasing position of having one of the best mushrooms available on my chopping board, and then realising that I had no salt in the house. And so I turned to the storecupboard for some salty things – anchovies, capers, olives – and before I knew it I had a Tapenade rustled up. It worked perfectly…
Serves 1 lucky forager
- 1 large, mature, open-capped Horse Mushroom (or a couple of slightly smaller ones)
- A few young Horse (or other) Mushrooms (optional)
- About a dozen or so Olives (always use salted instead of brined)
- 1 Anchovy fillet
- 1 tsp capers
- A good sqeeze of lemon juice
- Olive Oil
- Preheat the oven to 180 degrees C and rub a little Oil onto a baking tray.
- Clean and trim your mushrooms. Remove the stem from the large Mushroom and place the cap gill side up on the baking tray. Sprinkle with a little Olive Oil and Black Pepper.
- Heat a couple of tablespoons of Olive Oil in a frying pan. Chop up the small Mushrooms (if using) and the stem from the large one into a fine ‘gravel’ and throw it into the pan to sweat and sizzle very gently.
- Meanwhile, on a chopping board, de-stone the Olives and chop them up finely with the Capers and Anchovy. Squeeze over the Lemon Juice and add a good glug of Olive Oil.
- When the Mushrooms have sweated out most of their liquid, but before they’ve had a chance to brown, scrape them onto the board and chop them through the Tapenade mixture.
- Spoon the Mushroomy Tapenade straight onto the gills of the big Horse Mushroom, piling it high if you need to and pressing it down. Bake for about 15 minutes and serve.
I ate my Mushroom simply with a few dressed leaves on the side – it was salty and delicious. In fact, if I’m being honest, it was even a little too salty, and could probably have done with a nice dollop of creme fraiche on top just to finish – but I didn’t have any of that in the house either!!