Mushroom Zucchini Tapenade
4 cups mushrooms, cut into very small dice
2 cups zuchinni, cut into very small dice
1/2 red onion, cut into very small dice (a large shallot would work nicely here too)
1 tbsp butter
1 tbsp olive oil
2 - 4 cloves garlic, depending on your level of garlic love
sea salt, to taste
1/4 cup chopped black olives
2 tbsp capers, rinsed
2 tbsp mustard, grainy or Dijon type
splash of white wine
Chop and chop and chop until your vegetables are all prepared. I suppose this could be accomplished in a food processor, but I wouldn't know for sure, not owning one of those new-fangled devices.
Melt the butter and olive oil in a large pan and add the mushrooms, onion, and garlic. Cook, stirring frequently, until mushrooms are tender. Make room in the middle of the pan, add a bit more butter and oil if you'd like, and add the zuchinni and olives. Stir those around until they're nicely oiled up, then start stirring everything around together. Cook until the zucchini are tender and then add a sprinkling of sea salt.
Mix in the capers, mustard, and a splash of white wine and cook for a few more minutes. Taste and add more mustard or salt as necessary. Serve warm or cold with toasted flat bread and a green salad, or toss with some penne pasta, red pepper flakes, and parmiggiano cheese.