Mushroom Tapenade – Celebrate mushrooms in a new way

Name: Mushroom Tapenade Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 500 g mixed mushrooms (half portabellini, half white button); 4 cloves garlic, finely diced; olive oil for frying; 2 tablespoons capers, drained; juice of 1 lemon; 100 g kalamata olives, pitted; 50 g walnuts or pecans; 3 anchovy fillets; 1 teaspoon chilli flakes; freshly ground black pepper; 1 handful Italian parsley, stalks removed; toasted sourdough for serving

Do you need a quick snack but always searching for something easy? This Mushroom Tapenade is going to hit the spot and it will be an even bigger hit on a snack board at your next party.

by South African Mushroom Farmers' Association

15-03-2021 17:58

in Recipes

Do you need a quick snack but always searching for something easy? Maybe you’re just looking for something tasty to add to a slice of bread? You definitely can’t go wrong with tapenade. This Mushroom Tapenade is going to hit the spot and it will be an even bigger hit on a snack board at your next party.

Traditionally, tapenade is the name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers and anchovies. The Mushroom Tapenade recipe adds something new, a combination of mushrooms. The mushrooms add an extra layer of flavours which will blow your guests away the next time you set your snack board with some freshly baked sourdough bread, crusty French loaf or even salty crackers. The cooking of the mushrooms takes about 10 minutes and the rest less than 5 minutes before you put it in jars.

Spread the love with this delicious Mushroom Tapenade recipe this autumn. Your guests will even forget that there is more food to come later.

Mushroom Tapenade Recipe

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Recipe by South African Mushroom Farmers’ Association Course: SnackCuisine: GlobalDifficulty: Easy

Servings

jars

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

500 g 500 mixed mushrooms (half portabellini, half white button)
4 cloves 4 garlic, finely diced
olive oil for frying
2 tablespoons 2 capers, drained
juice of 1 lemon
100 g 100 kalamata olives, pitted
50 g 50 walnuts or pecans
3 3 anchovy fillets
1 teaspoon 1 chilli flakes
freshly ground black pepper
1 handful 1 Italian parsley, stalks removed
toasted sourdough for serving

Method

Heat a drizzle of olive oil in a large pan and fry them mushrooms until they have released all of their water and begin to brown.
Add the garlic and cook until golden.
Into the bowl of a food processor add the cook mushrooms along with the rest of the ingredients.
Process and pulse until you get a fine mix but do not over mix into a paste.
Serve the tapenade with slices of warm sourdough toast and an extra sprinkle of chilli flakes.