FBC2015 Appetizer Contest: Shiitake Mushroom Tapenade by Parkallen Home Kitchen

We’re welcoming a familiar face to our FBC Appetizer Contest! Jacquie of Parkallen Home Kitchen has submitted another tasty mushroom-centric appetizer. This time, she’s highlighting the rich, earthy flavours of the lovely Shiitake mushroom!

Shiitake Mushroom Asian Tapenade
Mushrooms are probably one of my favorite vegetables. Since I haven’t tried too many variations of mushrooms, I figured it was about time I diversified my mushroom intake. I tried these shiitake mushrooms in a stir fry, and decided that their unique and rich flavor needed to be singled out, and so I decided to make an Asian mushroom tapenade.
1 Pound Shitake Mushrooms, washed with stems removed
1 Teaspoon of cooking oil (I used Mighty Trio Organic’s Canola Oil)
1 Tablespoon of Reduced Sodium Soy Sauce
Dice mushrooms small. Sauté with cooking oil until desired texture has been achieved, add soy sauce, cook until heated. Enjoy with your favorite crackers!

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My name is Jacquie Lycka and I live in Parkallen, a rockin’, locally-minded community in the Heart of Edmonton, Alberta. I am a local food advocate, who strives to cook with local ingredients as often as possible. On my blog, you will find recipes that incorporate my favourite local products from across the province. Welcome to my blog, and I hope you enjoy my culinary adventures in my 1950s Parkallen Home Kitchen.



Join the competition for your chance to win an “Appetizer Spotlight” at the Mushrooms Canada table at the FBC2015 in October. 


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