Mushroom Tapenade
Earthy, savory, and bursting with umami, this Mushroom Tapenade is the ultimate appetizer or versatile condiment you've been craving. Made with sautéed cremini or button mushrooms, aromatic garlic, fresh thyme, and zesty capers, this vegetarian spread boasts a rich depth of flavor that’s elevated with a hint of lemon juice and optional balsamic vinegar. Perfectly pulsed to a coarse, spreadable texture, it’s ideal for pairing with toasted crostini, crackers, or even as a topping for grilled meats and fish. Ready in just 25 minutes and easily adaptable, this quick and elegant recipe is a must-have for any gathering, whether you're hosting a dinner party or indulging in a cozy night at home.
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Recipe Information
Ingredients
- 250 grams Cremini or button mushrooms
- 2 tablespoons Olive oil
- 2 whole Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Capers
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley
- 1 teaspoon Balsamic vinegar (optional)
Instructions
Clean the mushrooms with a damp paper towel and roughly chop them into small pieces.
Peel and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped mushrooms to the skillet and sauté for about 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
Add the minced garlic and thyme leaves to the mushrooms and cook for an additional 1-2 minutes, until fragrant.
Remove the skillet from heat and let the mushroom mixture cool slightly.
Transfer the sautéed mushrooms to a food processor along with the capers, lemon juice, parsley, salt, black pepper, and the remaining 1 tablespoon of olive oil.
Pulse the mixture 6-8 times, or until it reaches a coarse, spreadable consistency. Do not over-process; the tapenade should retain some texture.
Taste the tapenade and adjust seasoning if needed. If desired, add 1 teaspoon of balsamic vinegar for a touch of sweetness and extra depth.
Transfer the tapenade to a serving bowl and garnish with additional parsley if desired.
Serve the mushroom tapenade with toasted crostini, crackers, or as a topping for grilled chicken or fish. Refrigerate any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
