Mushroom tapenade has become a staple in our home because of its versatility!
After a few weeks of cool, rainy weather we are enjoying the warmer weather again. This means eating lighter meals. A jar or two of mushroom tapenade is a must-have in every fridge.
Mushroom tapenade is easy to make, versatile, delicious, and packed with the goodness of mushrooms!
Mushrooms are low in calories and contain no fat or cholesterol BUT they are loaded with dietary fibre, vitamins, minerals, and other important nutrients that make them perfect allies for weight loss. And since we’re working on building strong immune systems, being at our best weight is important.
The phytonutrients and antioxidants in mushrooms may also prevent plaque from building up along artery walls subsequently reducing blood vessel hardening and assist in lowering high blood pressure.
Neither fruit nor vegetable, mushrooms are potent disease fighters and a wise addition to your diet. They pack a powerful punch of health and flavour… no wonder then that they are most people’s ‘go-to’ Superfood!
People usually associate tapenade with crostini. My personal favourite is with salad. But this mushroom tapenade is an incredibly versatile recipe that can be used in any of these ways…
- Add a dollop to smashed avocado
- Toss with blanched green beans
- Add to homemade burgers
- Spoon onto steak
- Stir into soup
- Use it as a pizza topping
- Or a sandwich filling
Got a picky eater? Get them involved in making mushroom tapenade, let them taste while preparing it, and they will be more likely to eat it afterwards. Lexi loves using the food processor and enjoyed helping me make this recipe.
- 500 g mixed mushrooms half portabellini, half white button
- 4 cloves garlic finely diced
- olive oil for frying
- 2 tbsp capers drained
- juice of 1 lemon
- 100 g kalamata olives pitted
- 50 g walnuts or pecans
- 3 anchovy fillets
- 1 tsp chilli flakes
- ½ tsp black pepper freshly ground
- 1 handful Italian parsley stalks removed
- Heat a drizzle of olive oil in a large pan and fry the mushrooms until they have released all of their water and begin to brown.
- Add the garlic and cook until golden.
- Into the bowl of a food processor add the cooked mushrooms along with the rest of the ingredients.
- Process and pulse until you get a fine mix. Be careful not to over mix into a paste.
- Serve in any of the ways mentioned above, with a sprinkle of extra chilli flakes.
Need dinner inspiration? Whether you’re looking for something fancy or just a simple salad, you’ll find quick, fresh, fuss-free recipes in my RECIPE section.
DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.