Mushroom tapenade with truffle
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Course: Side Dish
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 20 servings
Calories: 20 kcal
Author: sanne

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
  • salt
  • pepper


  1. roughly chop the mushrooms, shitake, garlic, rosemary and parsley

  2. 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

  3. Add the mushrooms and shitake and fry for another 5 minutes. Let it cool down a bit

  4. 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!

  5. Add the truffle oil, pepper and salt to your own taste. Garnish with rosemary and parsley

Recipe Notes

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Nutrition Facts
Mushroom tapenade with truffle
Amount Per Serving (10 gr)
Calories 20 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 39mg 2%
Potassium 35mg 1%
Vitamin A 0.8%
Vitamin C 0.7%
Calcium 0.5%
Iron 0.6%
* Percent Daily Values are based on a 2000 calorie diet.