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Mushroom Tapenade

A delicious spread for toast, bruschetta or sourdough.
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Prep Time 15 minutes
Cook Time 0 minutes
Course Culinary Collection, Timeless Tapas
Cuisine French
Servings 2 jars


  • 500 g mixed mushrooms (half portabellini, half white button)
  • 4 garlic cloves, finely diced
  • Olive oil for frying
  • 2 tbsp capers, drained
  • Juice of 1 lemon
  • 100 g kalamata olives, pitted
  • 50 g 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


  • Heat a drizzle of olive oil in a large pan and fry them mushrooms until thy 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 hot sourdough toast and an extra sprinkle of chilli flakes.
Keyword sides