Makes about 2 cups
½ cup dried Boletus edulis or other dried bolete, packed
¼ cup red onion, chopped
½ cup olive oil
2 tablespoons capers
½ cup Kalamata olives (pitted)
2 cloves garlic
2 tablespoons sundried tomatoes, dried or oil packed
2 anchovy filets
½ cup butter
2 teaspoons dried basil
½ teaspoon dried rosemary
½ teaspoon dried oregano
Soak the mushrooms overnight in the olive oil. If using dried tomatoes, soak them with the mushrooms. To prepare the tapenade, run all the ingredients through a food processor until minced and blended. Serve on pasta, crackers, toast or use as sandwich spread, or serve on vegetables or meats.