Wild mushroom palmiers with green olive and truffle tapenade

by Pollyanna Coupland
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Ingredients

Delicatessen

  • 10g of dried porcini mushrooms

Store Cupboard

  • 320g of puff pastry, ready rolled
  • 1 sprig of rosemary, needles picked and chopped
  • 1 pinch of salt
  • 80g of green olives, (pitted) drained
  • 1/2 tsp capers
  • sea salt, to taste

Fruit & Vegetables

  • 2 garlic cloves, sliced
  • 1 shallot, diced
  • 200g of mushrooms, sliced
  • 1/2 garlic clove
  • lemon juice, to taste

Oils & Vinegars

  • 1 dash of truffle oil
  • 10ml of olive oil

Salad & Fresh Herbs

  • basil leaves, to garnish