Vegan Mushroom Tapenade
This savory mushroom, olive and caper-based tapenade makes a great appetizer / hors d'oeuvre. Vegan and gluten-free.
Angela @ Vegangela.com
Appetizer, Tapas, Dip, Snack
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
In large skillet, heat half of the oil over medium-high heat; cook garlic, thyme, salt and pepper for 4 minutes, stirring often.
Add mushrooms and stir occasionally, cooking until softened, about 4 minutes.
Add wine and cook until absorbed.
Transfer to food processor. Add olives, capers, parsley, and remaining oil. Pulse until blended but still chunky.
Serve cool or at room temperature, refrigerate up to 4 days.