After a very dry start to the summer, the rain has finally arrived and so have the mushrooms! This is the very first year I am actively looking for mushroom and I finally have some success to show for.
I recommend mushroom picking to anyone who spends any time in the woods. There are plenty of mushrooms and if you learn the distinctive traits of wild edible mushrooms, they are easy to spot.
Just a little disclaimer/advice: if you start picking mushrooms, go with someone that has experience that will show you appropriately the way to identify the mushrooms. Some mushrooms are dangerous, but there is no risk if you stick to the ones you know well.
About the recipe
This recipe is the first of a few tapenade recipes I will put on the blog. This first one is very fresh and has some hints of Italy in the taste. The freshness of the Italian parsley and the lemon do not over power the taste of the mushroom. Indeed, it complements it very well.
For this recipe, I recommend using mushrooms that have a great taste by themselves, such as chanterelles, morels, oyster mushrooms, etc. If you do not pick mushrooms, a dehydrated mushroom mix will do perfectly (Costco and amazon have great ones!).
This mushroom tapenade is great by itself or will balance perfectly a good charcuterie board.
Fresh Chanterelle and Herbs Tapenade
Course: Appetizers, CondimentDifficulty: Easy4
servings10
minutes15
minutes25
minutesIngredients
300g of fresh chanterelles (40g of dehydrated chanterelles or any other wild mushrooms), in slices
2 garlic cloves, minced
2 tsp. of butter
2 tbsp. of fresh Italian parsley, very finely chopped
1/2 cup of olive oil
1 tbsp. of red wine vinegar
zest of 1 lemon
juice of 1/2 lemon
1/2 tsp of salt
1/4 tsp of ground black pepper
Directions
- ** If using dehydrated: soak the mushrooms in warm water for 30 minutes to rehydrate **
- Heat a pan at medium-low heat. Add the sliced mushrooms. Cook the mushrooms slowly for 10 to 15 minutes to let them sweat most of their juice.
- Push the mushrooms to one side of the pan. Add the butter and the garlic in the free section of the pan. Cook the garlic in the butter for 2 minutes, until it gets fragrant. Mix the garlic butter and the mushrooms and cook for an additional minute. Remove from heat.
- Dice the cooked mushrooms very finely. In a small bowl, mix all the ingredients and adjust the seasoning to taste.
- The tapenade is now ready! Serve with slices of baguette with a charcuterie board, spread on grilled meat, on a salad or in a sandwich.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The chanterelles can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few. Make sure to use mushrooms with a strong taste
- The chanterelles can be replaced with a grocery bought dehydrated wild mushroom mix (Costco and amazon have great ones!).
- The chanterelles can be replaced with any wild mushrooms. However, I recommend mushrooms with a strong taste such as lobster mushrooms, morels, boletes, to name a few.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
