Delicious Wild Mushroom Tapenade #3: Italian Tapenade
Course: Appetizers, CondimentCuisine: Italian, FusionDifficulty: EasyServings
4+
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
300g of fresh wild mushrooms (40g of dehydrated wild mushrooms, I used oyster mushrooms), in slices
2 garlic cloves, minced
2 tsp. of butter
2 tbsp. of fresh Italian basil, very finely chopped
1/2 cup of olive oil
1 lemon, the zest and the juice
1/3 cup of parmesan cheese, grated
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 wild mushrooms can be replaced with most grocery bought fresh mushrooms. Example: mini Portobello, oyster mushrooms, shitake, to name a few.
- The wild mushrooms can be replaced with a grocery bought dehydrated mushroom mix (Costco and amazon have great ones!).
- Most wild mushrooms can be used for this recipe, However, I recommend mushrooms with a medium to strong taste such as oyster mushrooms, lobster mushrooms, morels, boletes, to name a few.
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