Recipe for Tappenade Mushrooms 
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Yield:
25 Servings
Ingredients:
Amount Ingredient
1/2 lb Greek olives
1 tbl Capers
1 tbl Anchovy paste
1 tbl Light tuna in water
1 tsp Dijon mustard
2 tbl Olive oil
1 tsp Fresh lemon juice
1 tbl Flat-leaf parsley
1/2 tsp Fresh thyme
1/4 tsp Kosher salt
1/4 tsp White pepper
50 x Button mushrooms
Instructions:
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

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