Easy Mushroom Tapenade

5 from 1 vote

A delicious dip made with rich mushrooms blended with tangy olives and capers. Very elegant to serve for parties and special events.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Canape

Cuisine: French

Servings: portions

Calories: 26kcal

Author: Louise-Claire Cayzer

Soak the dried mushrooms in the hot water.
25 g dried mushrooms, 100 ml water
Brush the fresh mushrooms then slice. Remove the papery skins from the garlic and smash a bit.
250 g chestnut mushrooms, 3 cloves garlic
Remove the now soaked dried mushrooms from their water, squeezing a bit. Save the water, you might need it later.
In a large frying pan sautee the fresh mushrooms in 1 tablespoon of the olive oil. Add the garlic and soaked dried mushrooms.
250 g chestnut mushrooms, 25 g dried mushrooms, 30 ml extra virgin olive oil, 3 cloves garlic
Cook until the mushrooms are browned and have halved in size.
Drain the olives and capers (if they came in brine) and add to a food processor. Pulse the food processor a few times.
145 g Kalamata Olives, 50 g capers
Add in the cooked mushrooms, lemon juice and herbs and pulse until you have a thick paste. You can make it finer or rougher according to your personal preference.
30 ml fresh lemon juice, 10 g fresh thyme, 10 g fresh parsley
Add a little extra olive oil, taste to adjust seasonings.
Serve immediatly, or put into a container and preserve with a little oil over the top. It will keep in the fridge for 2 -3 weeks.
30 ml extra virgin olive oil

TIPS:

Make sure that the olives you use are completely de-pitted!

Add extra lemon juice/salt/herbs to your own taste.