Two-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.

Two-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 Two-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.
Recipe type: Appetizer, Tapas, Dip, Snack
Serves: 2 cups
  • 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
  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.

Two-Mushroom Tapenade - Vegan & Gluten-Free


  1. This looks delicious!

    • vegangela says:

      Thanks JL! ;)

  2. Hannah says:

    Absolutely bookmarked. This looks so tasty, I almost can’t stand it…

    • vegangela says:

      Thanks Hannah – let me know when you make it! :)

  3. dave says:

    Your photo makes everything look delicious, even your green pea mush. I was just thinking if the recipe for the green stuff would be in here when you called a FAIL, so never mind I guess. Thanks for sharing, I love mushrooms and I’m always searching for more ways to eat them; spreading them on toast is always a good option.

    • vegangela says:

      Hi Dave – thanks for the kind words! I love mushrooms and avocado on toast for breakfast… such a nice hardy way to start the day! Let me know if you make this – would love your feedback. Cheers!

  4. Toby says:

    Looks yum. You can use it in fried rice too. :-)

    • vegangela says:

      Oh, I never thought of it beyond a dip or maybe a sandwich spread… interesting! :)

  5. Oh my goodness, I’m so glad I found this recipe! I had something like this at, oddly enough, a banquet buffet, and it was delicious. However I didn’t know what to call it so I could never find a recipe until now. Somehow this page popped up on a different Google search and I almost squealed with joy! My mouth is watering in anticipation! :) Thank you, thank you, thank you!!

    • vegangela says:

      That’s awesome! I hope you like it as much as the banquet version (or more)! I noticed that the recipe was still in an old format, so I’ve just updated it so that it’s now printable. Enjoy :)

  6. Colleen says:

    I made this with the following changes: white button mushrooms in place of cremini and kalamata olives vs black oil cured and it was very good. A mellower version of olive tapenade. Thx for the recipe!

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