Mushrooms Recipe

Mushroom & Olive Tapenade

April 19, 2016

Mushroom & Olive Tapenade 0 5 0

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  • Prep 40 mins
  • Cook 20 mins
  • 40 mins

    20 mins

    1 hr

  • Serve 1 1/2 Makes


50g dried porcini mushrooms, thinly sliced

100ml olive oil

5 garlic cloves, thinly sliced

400g button mushrooms, sliced

100g pitted kalamata olives

1 tbs capers, drained, finely chopped

1 lemon, juiced

2 tbs chopped chives

11/2 tsp sea salt flakes, crushed

1/2 tsp ground black pepper

Extra virgin olive oil, fresh thyme & bay leaves, to serve

Crostini, to serve


1 Place porcini mushrooms into a medium heatproof bowl and cover with hot water. Set aside to soak for 20 minutes or until soft. Drain, reserving the liquid.

2Heat 2 tbs oil in a medium frying pan over medium heat. Add garlic and cook, stirring occasionally, for 2-3 minutes or until light golden. Stir in porcini mushrooms and cook for 5-6 minutes or until just tender. Transfer to a bowl, set aside to cool.

3Increase heat to high, add remaining 1/4 cup oil and button mushrooms to the pan and cook, stirring often, for 8-10 minutes or until golden around the edges and tender. Set aside to cool, drain excess moisture.

4Place the porcini, olives and capers into a food processor bowl. Pulse until finely chopped. Add the button mushrooms and pulse until mixture finely chopped (do not puree). Remove to a bowl. Add lemon juice, chives and salt, pepper. Stir in 1-2 tablespoons of the porcini liquid to adjust the consistency. Spoon into a medium sterilized jar. Drizzle with a thin layer of extra virgin olive oil to completely cover tapenade. Cover jar with a tea-towel and set aside to cool completely. Seal with lid and refrigerate for up to 2 months.

5Serve with baked crostini or crackers.

Serving suggestion: spoon into small pate pots, pour over extra virgin olive oil or clarified butter, press few thyme sprigs and bay leaves on top and serve.