Tasty Wild Mushroom Mediterranean Tapenade

Written by on in Wild Edibles

I am a great fan of hiking and cross-country running. It is nice to spend some time outside and observe nature and see different landscapes. This year, I added a new element to my nature treks: mushroom picking. It is pretty amazing how many mushrooms there are if you take the time to observe the surrounding woods.

I am still a beginner mushroom picker. However, I am still able to find plenty of mushrooms and I have now found a good number of spots where they are coming back after a rain and will come back year after year! If you do not pick mushrooms, I strongly recommend you get a few basics. You will not regret the satisfaction of finding these wild edibles!

About the recipe

This recipe is the second tapenade recipes of series I am posting on the blog. This second one was made with a strong Greek inspiration. Most of the ingredients have a pretty strong taste. The ingredients have a great taste and are enhanced in flavor and texture by the mushrooms. Therefore, the mushroom taste does not come out as much as the first recipe, but this recipe is packed full of flavors.

For this recipe, I recommend using mushrooms that have a great taste by themselves, such as chanterelles, morels, oyster mushrooms, lobster 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. Enjoy!

To view the first recipe, click here: prisedujour.com

Wild Mushroom Mediterranean Tapenade
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Wild Mushroom Mediterranean Tapenade

Course: Appetizers, CondimentCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Ingredients

  • 300g of fresh mushrooms (40g of dehydrated wild mushrooms), in slices

  • 3 garlic cloves, minced

  • 1 tbsp. of butter

  • 1/4 cup of pistachios, very finely chopped

  • 12 black olives, pitted and very finely chopped

  • 1/2 cup of olive oil

  • Juice of 1 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 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 strong taste such as lobster mushrooms, morels, boletes, to name a few.

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