In culinary school we did a basic french style tapenade. Finely mince some shallots and garlic. sweat in some butter. Finely mince the mushrooms and toss with some lemon juice and salt. Add to the pan and loosely cover. let the mushrooms wilt and shrink, then uncover and leave it on the heat until the liquid cooks off.

Everyone had a different opinion about how much garlic and shallot, but it depends on what you are serving it with. It worked well with button and crimini mushrooms, but the flavor palate would obviously work with others.

I goes great on grilled chicken/sauteed fish and lasts in the fridge for a week.

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When they start to go bad, I simply slice them up and dry them in the oven or dehydrator. They rehydrate well in soups and baked dishes.

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I do what you do, but freeze it away in small portions, and thaw it to make mushroom ravioli. If you use wonton wrappers (or are very quick with pasta dough), it's a very yummy and fast meal. And the mushroom mixtue just tastes better the longer it's stored.

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I do the same thing, except I use L&P Worcestershire sauce instead of vinegar. Sometimes I add an equal amount of dry red wine, sometimes I don't. Ditto for minced onion.

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Slice & fry with a good dash of olive oil. Throw in a dash or so of water if they're looking too dry. Then, add sliced red enion and fresh tarragon and cook over low heat until wilted. Yum! Great on toast or add cold to chickpeas or brown rice for an easy salad

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When they´re going bad, or well anything in the fridge is sub-par, they usually end up as a cream, specially the fungi =)

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Matt, isn't that kind of a duxelles, rather than a tapenade?

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