Roasted Mushroom Tapenade is an easy and delicious dip prepared with a handful of ingredients. It makes for a great party appetizer when served with nachos or topped over bruschetta (vegan, gluten-free).
About Mushroom Tapenade
Roasted Mushroom Tapenade is a delicious appetizer made using mushrooms as its base ingredient.
It is savory, herby, and loaded with umami flavor.
Mushroom tapenade is super easy to make, and fuss-free and you can vary the ingredients to suit your taste and preference.
Use this vegan dip as a spread, as a canapé topping, or stir it into your pasta, soups, or casseroles for that added flavor.
Double or triple the recipe if making for a bigger crowd.
Mushrooms – 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.
Olive Oil – Use good quality extra virgin olive oil for the best taste.
Olives – I used pitted and brined black olives but you can go for Kalamata olives too.
Capers – Bined capers add a lemony tangy taste, making the tapenade even more delicious.
Parsley – Use fresh green parsley for a refreshing flavor. You can replace parsley with other fresh herbs like basil, oregano, or rosemary.
Others – You will also need garlic, walnuts, white wine vinegar, freshlt squeezed lime juice, lime zest, salt, and pepper.
How To Make Mushroom Tapenade
Preheat the oven to 360 degrees F (180 degrees C).
Place 200 g of button mushrooms and 2 peeled garlic cloves on a baking sheet.
Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper powder and drizzle 1 tablespoon 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 50 g 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, 1 cup of pitted and brined black olives, 1 teaspoon brined capers, 2 teaspoon white wine vinegar, 2 tablespoon freshly squezed lime juice, and 2 tablespoon chopped 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!
Use the mushroom tapenade to make bruschetta. You can also top the bruschetta with some 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.
Mushroom Tapenade will last for 3-4 days in the refrigerator when stored in a clean and dry air-tight container. Use a clean spoon for every use, this ensures that it will last longer.
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Mushroom Tapenade Recipe
- 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
- 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!