Roasted Mushroom Tapenade Recipe

Roasted Mushroom Tapenade Recipe

Full Recipe – https://www.whiskaffair.com/mushroom-tapenade-recipe/

Ingredients
200 grams button mushrooms
2 peeled garlic cloves
½ teaspoon salt (or to taste)
¼ teaspoon black pepper powder (or to taste)
1 tablespoon extra virgin olive oil
50 grams walnuts
1 cup pitted brined black olives
1 teaspoon brined capers
2 teaspoons white wine vinegar
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped parsley

Instructions
Preheat the oven to 360 degrees F (180 degrees C).
Place mushrooms and garlic cloves on a baking sheet.
Sprinkle salt and pepper powder and drizzle extra virgin olive oil all over.
Toss to coat the mushrooms with the oil.
Arrange the mushrooms in a single layer.
Keep the tray in the middle rack of the oven and roast the mushrooms for 30 minutes.
Remove the tray from the oven and let the mushrooms cool down completely.
Switch off the oven.
Spread walnuts on a baking tray in a single layer and place in the warm oven for 10 minutes.
Place the grilled mushrooms, roasted garlic, toasted walnuts, olives, capers, white wine vinegar, lime juice, and parsley in a food processor.
Pulse just until combined. Be careful not to over-pulse or the tapenade will get mushy.
Check for salt and pepper and add as needed.
Place the tapenade in a serving bowl and garnish with lemon zest and chopped parsley. Serve!

Notes
Double or triple the recipe if making for a bigger crowd.
I prefer to use button mushrooms, as they are easily available, cheap, and work great for this recipe. You can make tapenades with other mushroom varieties as well.
You can also use a mix of mushrooms for a stronger flavor.

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