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Wild Mushroom And Almond Tapenade


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8 ounces assorted wild mushrooms*, washed, dried, trimmed and minced

2 shallots, minced

3 tablespoons extra-virgin olive oil

1/2 cup (2 ounces) slivered almonds, roasted**

3 tablespoons capers

1/2 cup pitted kalamata olives

1 clove garlic, crushed

2 teaspoons red wine vinegar

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper, to taste

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