16 Mar Mushroom Tapenade

Beautiful and flavourful appetizer, ideal with crackers or leaves

Mushroom Tapenade by Gourmet Raw Food Chef 'Paula Greeve'

2016-03-16 12:15:55

Yields 1

Delicious with crudités or crackers

Write a review

Save Recipe

Print

Ingredients

1. 1 cup cleaned, stemmed and quartered brown mushrooms
2. 1/2 cup shiitake mushrooms
3. 1/4 cup walnuts, soaked and dehydrated
4. 2 tablespoons truffle oil
5. 1 tablespoon olive oil
6. 1 teaspoon lemon juice
7. 8 (dried) black dried olives, pitted
8. 1 tablespoon capers, rinsed
9. 1 tablespoon minced parsley
10. 3 pinches Himalayan salt
11. 1 dash black pepper

Instructions

1. Add all the ingredients to the food processor fitted with an S-blade.
2. Process till you have a nice consistency, yet still chunky and some bite to it.
3. Add some more olive or truffle oil if needed.
4. This tapenade can be served on a cracker, a green romaine salad leaf or on an endive leaf.

Storage suggestion

1. In an airtight glass container this tapenade will store for 2 days in the refrigerator.

By Paula Greeve

Adapted from recipe by Paula Greeve

Adapted from recipe by Paula Greeve

Homefield Grange Retreat https://www.homefieldgrangeretreat.co.uk/

Please follow and like us:

0