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Mushroom & Olive Tapenade

Yields112 ServingsPrep Time40 minsCook Time20 minsTotal Time1 hr

 50g dried porcini mushrooms, thinly sliced
 100ml olive oil
 5 garlic cloves, thinly sliced
 400g button mushrooms, sliced
 100g pitted kalamata olives
 1 tbs capers, drained, finely chopped
 1 lemon, juiced
 2 tbs chopped chives
 11/2 tsp sea salt flakes, crushed
 1/2 tsp ground black pepper
 Extra virgin olive oil, fresh thyme & bay leaves, to serve
 Crostini, to serve

Place porcini mushrooms into a medium heatproof bowl and cover with hot water. Set aside to soak for 20 minutes or until soft. Drain, reserving the liquid.


Heat 2 tbs oil in a medium frying pan over medium heat. Add garlic and cook, stirring occasionally, for 2-3 minutes or until light golden. Stir in porcini mushrooms and cook for 5-6 minutes or until just tender. Transfer to a bowl, set aside to cool.


Increase heat to high, add remaining 1/4 cup oil and button mushrooms to the pan and cook, stirring often, for 8-10 minutes or until golden around the edges and tender. Set aside to cool, drain excess moisture.


Place the porcini, olives and capers into a food processor bowl. Pulse until finely chopped. Add the button mushrooms and pulse until mixture finely chopped (do not puree). Remove to a bowl. Add lemon juice, chives and salt, pepper. Stir in 1-2 tablespoons of the porcini liquid to adjust the consistency. Spoon into a medium sterilized jar. Drizzle with a thin layer of extra virgin olive oil to completely cover tapenade. Cover jar with a tea-towel and set aside to cool completely. Seal with lid and refrigerate for up to 2 months.


Serve with baked crostini or crackers.

Nutrition Facts

Servings 0

Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

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