mushroom tapenade

Amys Gluten Free Pantry

I like to double this, because it goes quickly. I eat it with a spoon, but would serve it to guests on endive spears or with rice crackers.

Prep time: 10 minutes
Total time: 15 minutes
Yield: About 2/3 cup
Special tools: mini food-processor

1 T olive oil
8 oz. cremini or button mushrooms
, sliced
2 garlic cloves, crushed
1/4 – 1/2 tsp. salt
4 T olive oil
1/2 T finely chopped cilantro
1/2 T finely chopped basil
1/2 T finely chopped lemon basil
(if you can’t find lemon basil, compensate by using more basil and lemon zest)
zest of 1/2 lemon

  1. Heat olive oil in skillet over medium high heat until hot. Add mushrooms and saute until cooked, about 5-7 minutes, stirring frequently.
  2. Add salt and garlic and stir for 1 more minute.
  3. Transfer mushroom mixture to mini processor and add 4 T olive oil. Pulse until just pureed.
  4. Remove mixture to bowl and add all herbs and lemon zest. Stir to combine and serve.

Posted in condiments + appetizers | Tagged , , , , | 3 Comments




3 Responses to mushroom tapenade

  1. Charmaine says:

    I stumbled across your printed recipe in my cookbook while looking for something new to make. It was perfect because I already had all the ingredients (except the lemon basil).
    I taste tested my concoction before serving to my guests and seriously pondered whether I should save any for them as I could have easily eaten the whole batch.
    I used half regular white mushrooms along with shitake, added coarse ground pepper and a dash of worteschier and served on TJ’s pita crackers.
    This recipe is heavenly, even my 8 year old son kept coming back for more. We even hid a stash for a late guest but ended up eating them up before she arrived! Definitely double this recipe and serve right after making while still warm. Thank you Amy for my new favorite recipe!!!!

    This recipe definitely needs to be doubled and served right after making while still warm.

  2. Vlada says:

    I was looking for a mushroom tapenade recipe after eating it last weekend in Basel at an Italian place with a carpaccio. This was very similar, and very good. I did end up adding more salt, and some fresh lemon juice, as well as pepper and a dash of sherry vinegar. The mushrooms were brown champignons, nothing too fancy. The result was excellent, and we had it also with carpaccio dressed with rucola, parmesan and tomatoes. Plus some creme de Balsamico. Heavenly! Thank you for the recipe, and I am going to look through the rest of your collection now!

  3. Amy says:

    I’m glad you enjoyed the recipe! I particularly love the addition of sherry vinegar – a nice touch of acid. Can’t wait to try it the next time I make this!

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