I adore mushrooms, especially in wintertime. They go so well with the rich taste of rosemary, thyme and truffle… but even in summer on the BBQ I am a big fan of them.
Today I decided I wanted to do something different with them, and then the idea of a mushroom tapenade popped up in my head. Actually quite a good idea, as we are trying to separate carbohydrates, fats and proteins in our meals. So a nice vegetable based spread for on my sandwich was more than welcome! What about you, also trying to improve your digestion by not mixing carbs with fats or proteins? So far we really are positive about the impact on our bodies. I do find it a bit of a challenge to make everybody happy at the dinner table, where my husband is more of a meat guy and I am more on the carbs side. But challenge inspires creativity, which is always a good thing! This tapenade proofs that!
Mushroom tapenade with truffle
I adore mushrooms, especially in wintertime. They go so well with the rich taste of rosemary and thyme. But even in summer on the BBQ I love them. Such a versatile vegetable! This tapenade is a proof of that. Enjoy!
- 125 gr brown mushrooms
- 40 gr shiitake mushrooms
- 4 gr garlic 1 clove
- 4 gr rosemary needles of 1 sprig
- 50 gr kalamata olives deseeded
- 2 tbsp olive oil extra virgin
- 0,5 tsp truffle oil
- 6 gr flatleaf parsley
roughly chop the mushrooms, shitake, garlic, rosemary and parsley
heat the olive oil in a pan on a medium heat. Fry the garlic, rosemary with a bit of pepper and salt for 2 minutes
Add the mushrooms and shitake and fry for another 5 minutes. Let it cool down a bit
Put the mushroom mix together with the kalamata olives and parsley in the blender and blend or pulse. Make sure your mixture holds a bit of structure!
Add the truffle oil, pepper and salt to your own taste. Garnish with rosemary and parsley
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