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!
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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