Roasted Mushroom Tapenade Recipe
Roasted Mushroom Tapenade is an easy and delicious dip prepared with a handful of ingredients. It is a great party appetizer when served with nachos or topped over bruschetta. Make it at home using my easy recipe (vegan, gluten-free).
Here are some more mushroom recipes that you may like: Mushroom Omelette, Russian Dried Mushroom Soup, Mushroom Fried Rice, and Mushroom Masala.
About Roasted Mushroom Tapenade
Roasted Mushroom Tapenade is a delicious appetizer made using mushrooms as its base ingredient. Mushrooms are roasted and then blended with black olives and a few other ingredients.
It is savory, herby, and loaded with umami flavor.
Mushroom tapenade is easy to make and fuss-free, and you can vary the ingredients to suit your taste and preference.
Use this gluten-free and vegan dip as a spread, as a canapé topping, or stir it into your pasta, soups, or casseroles for that added flavor.
Ingredients
Mushrooms – I prefer button mushrooms, as they are readily 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 more robust flavor.
Olive Oil – Use high-quality extra-virgin olive oil for the best flavor.
Olives – I used pitted and brine-cured black olives, but you can also use Kalamata olives.
Capers – Brine-cured capers add a lemony, tangy taste, making the tapenade even more delicious.
Parsley – Use fresh green parsley for a refreshing flavor. You can substitute parsley with other fresh herbs, such as basil, oregano, or rosemary.
Others – You will also need garlic, walnuts, white wine vinegar, freshly squeezed lime juice, lime zest, salt, and ground black pepper.
How To Make Mushroom Tapenade
Preheat the oven to 360°F (180°C).
Rinse 7 oz (200 g) of button mushrooms to remove any dirt that is stuck to them. Wipe them dry using paper towels.
Place the mushrooms and 2 peeled garlic cloves on a baking sheet.
Sprinkle ½ teaspoon of salt and ¼ teaspoon of black pepper powder, and drizzle 1 tablespoon of 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 1.8 oz (50 g) walnuts on a baking tray in a single layer and place in the warm oven for 10 minutes.
Place the following ingredients in a food processor.
- grilled mushrooms
- roasted garlic
- toasted walnuts
- 1 cup of pitted and brine-cured black olives
- 1 teaspoon brine-cured capers
- 2 teaspoon white wine vinegar
- 2 tablespoon freshly squeezed lime juice
- 2 tablespoon chopped parsley
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!
Pro Tips By Neha
Add 2-3 anchovies to this recipe for a much more umami flavor.
I used brined capers, but you can use salt-cured capers too.
Never use a blender to blend the tapenade. It will make it mushy. If you don’t have a food processor, chop the ingredients finely and then pound them in a mortar and pestle.
I roasted the mushrooms in the oven, but you can also roast them over a charcoal grill, in an air fryer, or in a pan on the stovetop.
Serving Suggestions
Use the roasted mushroom tapenade to make bruschetta. You can also top the bruschetta with shredded cheese and bake until the cheese melts.
Add it to your pasta, risotto, soups, or casserole.
Serve it as a dip with crackers, chips, or crunchy veggie sticks.
Use it as a stuffing for your chicken.
Thin it out with olive oil and red wine vinegar and use it as a salad dressing.
Storage Suggestions
Mushroom Tapenade will last 3-4 days in the refrigerator when stored in a clean, dry, airtight container.
Use a clean spoon for each use to ensure it lasts longer.
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Roasted Mushroom Tapenade Recipe
Ingredients
- 7 ounces button mushrooms (200 g)
- 2 peeled garlic cloves
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper powder (or to taste)
- 1 tablespoon extra virgin olive oil
- 1.8 ounces walnuts (50 g)
- 1 cup pitted brine-cured black olives
- 1 teaspoon brine-cured capers
- 2 teaspoons white wine vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 360℉ (180℃).
- Rinse the mushrooms to remove any dirt sticking to them. Wipe them dry using paper towels.
- Place the mushrooms and 2 peeled 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!
I don’t really follow amounts and use estimated proportions because I cook for 1-2 people. I found the key to success here to be just the right balance of salt, acidity and the lemon zest. You get the savory and then the citrus, so it’s also clean on the palate. Adjust to taste and this is an awesome tapenade.
I used it on crostini and served with pasta cacio e pepe and a Caesar salad. Simple and delicious!
Thanks Jim for your lovely feedback
This was excellent. I had sautéed mushrooms to use up and found this recipe. Omitted the walnuts and added extra capers and super yum!! Will make this again for sure.