This tapenade is better than the usual you find in resturants because it is higher in protein and has a mushroom flavor. I wanted to make something that would appeal to a meateater so I used a shot of worsteshire and olive oil, and a couple shakes of McCormicks’ Montreal Steak flavor seasoning added to purified water. I also added a chopped clove of garlic. I poured it on the pecans so that it covered the top and let them sit for a few hours. I used the same sauce on the dried mushrooms.I made two batches one with only pecans and one with the olives, mushrooms and pecans. The measurement of mushrooms was about a cup raw then I dehydrated them and it was a little less than a half a cup before rehydrating. I split up the pecans so it was half a cup of pecans for each batch.

This can be scooped on about anything but I used a couple roma tomatoes we grew on the deck. They were the perfect circumference.

In the pic is Logan the cat- sticking his tongue out a little and the olive salsa I made. (See Guacamole Lite Recipe)

You may want to follow chris carltons recipe or just add your own spices to taste.