A warm medley of chopped mushrooms, olives, anchovies, and herbs makes this Mushroom Tapenade perfect to kick off a meal or serve as a light bite alongside your favorite beverage.
Mushroom Tapenade
Makes about 2 cups
Ingredients
- 2 tablespoons unsalted butter
- 12 ounces fresh baby portobello mushrooms, stemmed and caps chopped (about 3 cups)
- ⅓ cup minced red onion
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon chopped fresh thyme
- 3 tablespoons extra-virgin olive oil, divided
- ¾ cup pitted kalamata olives, chopped
- ¾ cup pitted Castelvetrano olives, chopped
- 2 anchovy fillets, rinsed and finely minced
- 1½ teaspoons chopped garlic
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh basil
- 1½ teaspoons red wine vinegar
- Crostini, to serve
Instructions
- In a 10-inch cast-iron skillet, melt butter over medium heat. Stir in mushrooms, onion, salt, and pepper; cook, stirring occasionally, until mushrooms release their moisture and become dry, 20 to 25 minutes. Transfer mushrooms to a medium bowl; stir in thyme. Wipe skillet clean.
- In skillet, heat 1 tablespoon oil over medium-high heat. Add olives, anchovy, and garlic; cook, stirring occasionally, until olives are lightly browned, about 5 minutes. Stir olive mixture, parsley, basil, vinegar, and remaining 2 tablespoons olive oil into mushroom mixture. Serve with crostini.
Notes
[i]Use the mushroom stems from this recipe to make the Black Bean–Mushroom Burgers.[br][/i]
