Mushroom Tapenade

I printed out this recipe years ago, but have no idea where it came from. I even did a Google search but couldn’t locate it. Anyway, I’ve made it many times and it’s always been a hit, including last week when I made it for a get-together with friends.

Mushroom Tapenade - Vegan & Gluten-Free

I’ve only ever used fresh thyme for this, so I do recommend seeking it out if you can. I really try to use fresh herbs, lemons and limes whenever I can – it really makes such a big difference!

Oh, and in case you’re wondering about that green dip in the photo, it’s a sweet-pea & tarragon dip. It’s another recipe that I’ve been carrying around for years, but I never made until that day. It was pretty mushy and bland, in my opinion. Nothing to write home about!

Vegan Mushroom Tapenade
 
Prep time
Cook time
Total time
 
This savory mushroom, olive and caper-based tapenade makes a great appetizer / hors d'oeuvre. Vegan and gluten-free.
Author:
Recipe type: Appetizer, Tapas, Dip, Snack
Serves: 2 cups
Ingredients
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp chopped fresh thyme (or 1 tsp dried)
  • ¼ tsp each salt & pepper
  • 3 cups quartered cremini mushrooms (about 8 oz.)
  • 2 cups quartered shitake mushrooms (about 3 oz.)
  • ¼ cup dry white wine
  • ⅓ cup pitted oil-cured black olives
  • 1 tbsp drained capers, rinsed
  • 1 tbsp chopped fresh parsley
Instructions
  1. In large skillet, heat half of the oil over medium-high heat; cook garlic, thyme, salt and pepper for 4 minutes, stirring often.
  2. Add mushrooms and stir occasionally, cooking until softened, about 4 minutes.
  3. Add wine and cook until absorbed.
  4. Transfer to food processor. Add olives, capers, parsley, and remaining oil. Pulse until blended but still chunky.
  5. Serve cool or at room temperature, refrigerate up to 4 days.

Mushroom Tapenade - Vegan & Gluten-Free

11 Comments

  1. JL goes Vegan 2 December, 2010
  2. Hannah 4 December, 2010
    • vegangela 5 December, 2010
  3. dave 5 December, 2010
    • vegangela 6 December, 2010
  4. Toby 6 December, 2010
    • vegangela 6 December, 2010
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  7. Pingback: Tapas Night « unicornsdancing 2 February, 2013
  8. Carolan Ivey 20 November, 2013
    • vegangela 20 November, 2013
  9. Pingback: Vegan Mushroom Tapenade | Scratch It 25 March, 2015
  10. Colleen 27 April, 2015

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