Madrid's Magnificent Mushroom Tapenade
Indulge in the flavors of Madrid with this delightful Mushroom Tapenade recipe. Perfect for a tapas spread or as a flavorful topping for crusty bread, this dish is sure to impress your guests.
Ingredients
- 1 pound mixed mushrooms, such as cremini and shiitake, finely chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons capers, drained and chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the mushrooms and garlic, and sauté until the mushrooms are golden brown and any liquid has evaporated, about 8-10 minutes.
- Transfer the mushroom mixture to a food processor and add the remaining olive oil, capers, parsley, and lemon juice. Pulse until the mixture is finely chopped and well combined.
- Season with salt and pepper to taste.
- Transfer the tapenade to a serving bowl and serve with crusty bread or crackers.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 8g
- Protein
- 5g
- Fat
- 11g
Supplies
Large skillet Food processor Serving bowl
Tools
Knife Cutting board Spatula
Serving suggestions
Serve the Mushroom Tapenade with a selection of Spanish cheeses and a glass of Rioja wine for a true taste of Madrid.
Tips & tricks
For a richer flavor, you can add a splash of sherry vinegar to the tapenade before serving.
Cost
$12