Mushroom Tapenade
This rich and flavorful spread combines finely chopped mushrooms with garlic, olives, and a hint of fresh herbs, all blended together to create a smooth, umami-packed tapenade. Perfect as a dip for crusty bread or a zesty topping for sandwiches and crackers, this tapenade adds a delicious, earthy flavor to any appetizer spread. Easy to make and full of robust taste, it's a versatile addition to your culinary repertoire.
Recipe - Hillsboro #53
Mushroom Tapenade
Prep Time30 Minutes
00Ingredients
1 lb assorted mushrooms, quartered
4 Tbs unsalted butter, divided
1 medium shallot, finely chopped
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp black pepper
2 Tbs sherry or dry white wine
1 Tbs fresh parsley, finely chopped
Directions
- In a food processor, add the mushrooms. Pulse several times to chop into small pieces. In a large skillet over medium heat, melt 3 tablespoons of butter. Add shallots and garlic. Cook for 3 to 4 minutes until softened. Add mushrooms. Sauté for 7 to 8 minutes (stirring often) until mushrooms have softened and released their liquid. Increase the heat to medium-high. Cook until liquid has evaporated. Add the salt, pepper, remaining tablespoon of butter and wine. Cook until liquid evaporates. Add parsley. Let it cool to room temperature.
Serving Ideas: Spread on toast or sandwiches. Mix into cooked pasta. Use as a topping for eggs or pizza. Serve on a charcuterie board. Use as a stuffing for grilled chicken, fish or ravioli.
Nutritional Information
Per Serving (2 Tbs): Calories: 45, Fat: 4 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 50 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 1 g.
30 minutes
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Servings
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Fresh Mushrooms Whole Baby Bellas - 16 Ounce
$4.99$0.31/oz
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
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Fresh Garlic Bulb - 1 Each
$0.69
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Nutritional Information
Per Serving (2 Tbs): Calories: 45, Fat: 4 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 50 mg, Carbohydrates: 2 g, Fiber: 0 g, Protein: 1 g.
Directions
- In a food processor, add the mushrooms. Pulse several times to chop into small pieces. In a large skillet over medium heat, melt 3 tablespoons of butter. Add shallots and garlic. Cook for 3 to 4 minutes until softened. Add mushrooms. Sauté for 7 to 8 minutes (stirring often) until mushrooms have softened and released their liquid. Increase the heat to medium-high. Cook until liquid has evaporated. Add the salt, pepper, remaining tablespoon of butter and wine. Cook until liquid evaporates. Add parsley. Let it cool to room temperature.
Serving Ideas: Spread on toast or sandwiches. Mix into cooked pasta. Use as a topping for eggs or pizza. Serve on a charcuterie board. Use as a stuffing for grilled chicken, fish or ravioli.