Whether you prepare it as a fireside dip, toast topper or essential flavour layer of a Banh Mi or Beef Wellington, blitzing up this easy Mushroom Tapenade https://bit.ly/3rZ5jU6 for the first time is the beginning of a beautiful and bountiful culinary relationship. #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #tapenade #snack

 

 

Mushroom Tapenade

Makes 2 medium-sized jars

 

Ingredients

olive oil, for frying

500g mixed mushrooms (half Portabellini, half white Button)

4 garlic cloves, finely diced

2 tbsp capers, drained

juice of 1 lemon

100g kalamata olives, pitted

50g walnuts or pecans

3 anchovy fillets

1 tsp chilli flakes

½ tsp freshly ground black pepper

1 handful Italian parsley, stalks removed

toasted sourdough, for serving

 

Method

1 Heat a drizzle of olive oil in a large pan and fry the mushrooms until they have released all of their water and begin to brown. Add the garlic and cook until golden.

2 Into the bowl of a food processor, add the cooked mushrooms along with the rest of the ingredients, except the sourdough. Pulse until you get a fine mixture, but do not overmix – it should not be a paste.

3 Serve the tapenade with slices of hot sourdough toast and an extra sprinkle of chilli flakes.