Beautiful and flavourful appetizer, ideal with crackers or leaves
Mushroom Tapenade by Gourmet Raw Food Chef 'Paula Greeve'
2016-03-16 12:15:55
Ingredients
- 1 cup cleaned, stemmed and quartered brown mushrooms
- 1/2 cup shiitake mushrooms
- 1/4 cup walnuts, soaked and dehydrated
- 2 tablespoons truffle oil
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 8 (dried) black dried olives, pitted
- 1 tablespoon capers, rinsed
- 1 tablespoon minced parsley
- 3 pinches Himalayan salt
- 1 dash black pepper
Instructions
- Add all the ingredients to the food processor fitted with an S-blade.
- Process till you have a nice consistency, yet still chunky and some bite to it.
- Add some more olive or truffle oil if needed.
- This tapenade can be served on a cracker, a green romaine salad leaf or on an endive leaf.
Storage suggestion
- In an airtight glass container this tapenade will store for 2 days in the refrigerator.
Adapted from recipe by Paula Greeve
Adapted from recipe by Paula Greeve
Homefield Grange https://www.homefieldgrangeretreat.co.uk/
