That big beautiful yellow ball in the sky is on its way back! Reason enough for sun-worshipping South Africans to celebrate. Mushroom Tapenade and drinks on the patio! #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #celebrate #spring #tapenade
Mushroom Tapenade
Makes about 250ml
Ingredients
160ml olive oil
5 garlic cloves, thinly sliced
250g Big Brown mushrooms, thinly sliced
250g Portabellini mushrooms, sliced
60ml fresh lemon juice
7ml salt
3ml ground black pepper
15ml fresh tarragon leaves or 5ml dried tarragon
Method
1 Heat 30ml oil in a medium frying pan over medium heat. Add garlic and cook, stirring occasionally, for 2-3 minutes or until light golden.
2 Add sliced Big Browns and cook for 2 minutes or until just tender. Remove and place into a food processor bowl.
3 Add a further 30ml oil and sliced Portabellini mushrooms to the pan and cook, stirring often, over high heat for 5 minutes or until golden around the edges and tender. Remove and add to mushrooms in processor bowl.
4 Add lemon juice, salt, pepper, tarragon and remaining oil to mushrooms. Process until mixture is finely chopped (be careful to stop before it is smooth).
5 Serve with crackers or crudité.