Roasted Pepper Wild Mushroom Tapenade
Course: AppetizersDifficulty: 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
1 red bell pepper
15 black olives, pitted and minced
1/2 cup of olive oil
1.5 tbsp. of red wine vinegar
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.
- In the meantime, roast a bell pepper on an open flame (example on the element of your BBQ) until all the skin is black. Remove the blackened skin under running water. Pit and seed the bell pepper.
- Dice the cooked mushrooms and the bell pepper 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.
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