Mushroom Tapenade
A delicious spread for toast, bruschetta or sourdough.
Ingredients
- 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
Instructions
- 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.