Courtesy Bill Jones, Deerholme Farm
This is a wonderful use of porcini, but honestly any mushroom type (like chanterelle, oyster or even regular button
mushrooms) would be excellent. The preserve is a stellar topper for grilled bread or as part of a cheese board.
¼ cup olive oil
1 onion, finely dice or minced
½ lb chopped porcini mushrooms
(or button, etc) – about 4 cups/1 L
2 Tbsp garlic, minced
1 cup stewed (and crushed) tomato
½ cup olives, pitted and minced
2 Tbsp capers (small leave whole or larger chopped)
¼ cup lemon juice and zest (or white wine vinegar)
2 Tbsp sage, chopped
salt and pepper to taste
In a frying pan, add about 2 Tbsp (30 mL) of oil and the onion, saute until the onion softens and begins to brown. Add the porcini and garlic. Sauté until the mushrooms lose moisture and just begin to brown.
Add the stewed tomato, olives, capers, lemon juice and sage. Cook, stirring constantly, until the tomato reduces to a thick paste.
Remove from the heat and add the reserved olive oil (about 2 Tbsp/30 mL) and season well with salt and pepper. Allow to cool, serve at room temperature with grilled bread or with a cheese board. You can place it in mason jars and refrigerate for up to one month.