Porcini Tapenade

Some might consider it sacriledge to combine the delicate richness of Boletus edulis with the strong sour and salty flavors below, but I don't care. The result is delicious. Although the porcini might be slightly overpowered, it adds a mysterious depth to this tapenade. I love strong flavors, and this shows how a flavor can be both strong and complex. You can use this in cooking, or on crackers or bread.

• 1 cup dry porcini
• 1 cup water
• 2 cloves garlic, minced
• 1 cup bread crumbs
• 4 Tbsp. olive oil
• 1 Tbsp. fresh parsley
• 1 tsp. oregano
• 1/4 cup chopped fresh basil
• 1/2 Tbsp. balsamic vinegar
• juice of 1 lemon
• 1 tsp. salt
• 2 tsp. capers

Soak the mushrooms in the water for about an hour. Move them to a sauce pan and boil until the water is mostly gone, having been evaporated and reabsorbed by the mushrooms. Place the mushrooms in a food processor with the other ingredients and chop briefly. Don't go all the way to a paste consistency, but stop when still a bit coarse. Place in a jar and store in the refridgerator.