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mushroom tapenade in white bowl on wooden chopping board next to slices of baguette, ready to serve

Mushroom Tapenade

Robyn
This flavour packed mushroom tapenade, with garlic, olives, capers and parsley, makes a delicious vegan olive spread for bruschetta or pasta.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course dip, Dips | Sauces, spread
Cuisine French
Servings 4 people
Calories 44 kcal

Ingredients
  

  • ½ tablespoon olive oil
  • 200 g mushrooms roughly chopped
  • 2 cloves garlic crushed
  • 40 g olives black or kalamata olives
  • ⅓ tablespoon capers
  • 1 teaspoon red wine vinegar
  • 1 tablespoon fresh parsley optional

Instructions
 

  • Heat the olive oil in a frying pan over a high heat and add the chopped mushrooms.
  • Fry the mushrooms for 3-4 minutes until light golden, stirring once or twice.
  • Turn the heat down to medium and add the crushed garlic and cook for a minute.
  • Turn off the heat and remove the mushroom mixture to a plate or blender. Tip the olives into the frying pan for 30 seconds.
  • Tip the mushrooms and olives into a blender with the capers, red wine vinegar and parsley.
  • Pulse to get your desired tapenade consistency. I like to leave mine quite chunky, put you can make it finer.
  • Enjoy straight away, or keep in a covered container in the fridge.

Notes

Heating the olives helps release their flavour. You don't want to cook the olives, just heat them slightly.
Anchovies: if you like anchovies, then add two to the blender with all the other ingredients.

Nutrition

Calories: 44kcalCarbohydrates: 3gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 177mgPotassium: 159mgFiber: 1gSugar: 1gVitamin A: 119IUVitamin C: 3mgCalcium: 8mgIron: 1mg
Keyword black olives, french olive spread, olive spread

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