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.
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!
PrintVegan Mushroom Tapenade
This savory mushroom, olive and caper-based tapenade makes a great appetizer / hors d’oeuvre. Vegan and gluten-free.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 cups 1x
- Category: Appetizer, Tapas, Dip, Snack
Ingredients
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 1/4 tsp each salt & pepper
- 3 cups quartered cremini mushrooms (about 8 oz.)
- 2 cups quartered shitake mushrooms (about 3 oz.)
- 1/4 cup dry white wine
- 1/3 cup pitted oil-cured black olives
- 1 tbsp drained capers, rinsed
- 1 tbsp chopped fresh parsley
Instructions
- 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.
I can’t wait to try your recipe, I just had Mushroom Toast at a cafe nearby, it was drizzled with raw honey, divine !!! your tapenade sounds like theirs.
Hi. I need a non alcoholic version of this! Pls suggest. Thanks.
★★★★★
I’m allergic to garlic (entire allium family) & parsley. Will it make any difference if I leave them out? Or do you have a replacement?
Hi! The flavor won’t be as sharp, but you should be able to leave them out.
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!
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!!
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 🙂
Looks yum. You can use it in fried rice too. 🙂
Oh, I never thought of it beyond a dip or maybe a sandwich spread… interesting! 🙂
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.
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!
Absolutely bookmarked. This looks so tasty, I almost can’t stand it…
Thanks Hannah – let me know when you make it! 🙂
This looks delicious!
Thanks JL! 😉