Mushroom Tapenade- Admittadly, I over-processed mine a bit & recommend leaving yours a bit chunkier:-)
This Mushroom Tapenade, inspired from the gorgeous, (I'm not kidding, see for yourself by clicking by clicking her name) Mimi Kirk's, beautiful cookbook, Live Raw, is one easy way to get the health benefits of a-mushroom-a-day into your diet. Or, if you're like me, you'll have a hard time eating less than half the recipe in one sitting. Not that it would matter, as this delicious twist on the Provencal original is incredibly light as well.
Anytime I've served this to guests as an appetizer presented with fresh vegetables, bread sticks or crackers, it's gone in the first hour. Of course it's a wonderful snack too - and makes a delicious spread for wraps and sandwiches.
Plus there's a Bonus! Simplifying the tapenade creates a fabulous marinated mushroom recipe, an addiction I've had since childhood when Mom made her amazing marinated mushrooms for potlucks at least once a year. For some reason she never served them at home, and there they'd be, tempting me from the fridge as they marinated away a day prior to her event. To this day, I still don't have Mom's recipe, but this one tastes just as I remember hers. However, mine are ready after an hour and take less than two minutes to prep. Jackpot!!
Please enjoy!
Mushroom Tapenade
Ingredients:
- 2 large portobello mushrooms or 15 baby bella or white button or a combo
- 1/2 cup walnuts
- 1 clove garlic
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tamari, Bragg's or nama shoyu
- freshly cracked black pepper
Method:
- Clean mushrooms with a dampened kitchen towel. Chop coarsly. Marinate with the olive oil and nama shoyu for 30 minutes turning occasionally.
- Pulse walnuts in food processor until broken down.
- Add garlic and marinated mushrooms. Pulse until mixture is incorporated and slightly chunky mine pictured above could have been left a tad chunkier- so process yours a little less:-)
- Taste for seasonings and adjust to taste.
Marinated Mushrooms (servings: makes 15 mushrooms)
Ingredients
- 15 baby bella or 15 white button mushrooms, wiped clean with a damp towel. Wild mushrooms are delicious too!
- 1 clove garlic, minced or garlic powder to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons tamari, Bragg's, Coconut Aminos or nama shoyu
- freshly cracked black pepper
- a few dried red pepper flakes for an extra pop of color & spice (optional)
**For Marinated Portobello"Steaks" Use 2 Portobello Mushrooms, wiped clean, stems trimmed of soiled portions. Slice tops into nice, thick 1/2" strips, and do the same with the remainder of stem. Adjust quantities of above ingredients as needed (you may need a bit more depending on size of your portobello, they really soak up the ingredients beautifully. (Serves 2)
Method
- Marinate all the ingredients for an hour or up to 4 hours.
- Check seasonings.
- Serve in a beautiful bowl with party pics alongside for picking up.
Do you have a favorite family recipe you'd love to recreate?
You may also enjoy:
or
Cheesy Gnocchi with Swiss Chard & Cannellini Beans
If you liked this post, say thanks by sharing it.
Comments