Today you’ll find a rich mushroom tapenade with both fresh and dried mushrooms in the blog-bowl. Filled with lots of flavors and made to brighten up your dinner, light warm winter bonfires in your friend’s eye and make you feel like you just won the lottery. Mushroom tapenade is the thing!
If you only knew how many and long hours I have been (mildly) forced to go out with my family to look for mushrooms rainy summers and early autumns in my childhood!
It always took half an eternity before we found any chanterelles but all of a sudden they were just there, in front of your feet, half hidden under leaves and grass. Everyone starting to shout to stand still so that no mushroom by any chance would be accidentally crushed under a children’s shoe.
In all honesty, I probably liked the moment on the blanket with al of us, the picnic basket, homemade cardamum buns and hot tea the best. And then of course the toasted sandwich with an extravagance amount of crispy, fried chanterelles for dinner. Ooooh!
Nowadays, I think of it as a remarkable luxury to spend a few hours in the woods looking for the eatable gold. Strange what the years can do with you…
Well, today there will be other kinds of mushrooms. Mushrooms that I (and you) actually can get in the city, from the store. Add the tapenade to a sandwich, in the pasta, to a soup, a sauce or on your pizza.
Well, enough of small talks and memories. Let’s get to work!
Rich mushroom tapenade
Enough for a big bowl!
300 grams of mixed, fresh mushrooms
30 grams of dried mushrooms (preferably porchini)
1 dl / 40 gram almond flour
1 clove of garlic
1 tablespoon of lemon juice
A good pinch of salt
Freshly ground pepper
2-3 tablespoons of nutritional yeast
1,5 dl / 150 ml olive oil
1 dl /0,75 cup soaking water from the dried mushrooms (there is lot of flavor in it but make sure avoiding the bottom layer, it usually also contain residues from the forest that are less successful in the food)
Lemon zest from 1 lemon
1 cup parsley leaves alt thyme leaves, coarsely chopped
How do I do it?
1. Soak the dried mushrooms for 30 minutes in warm water. Squeeze the water out when ready and save the soaking water. Chop the mushrooms finely.
2. Toast the almond flour in a dry frying pan. Make sure to stir constantly so that it doesn’t get burned. Pour it in a separate bowl when golden.
3. Brush the fresh mushrooms (avoid washing them as they will lose taste!) and chop them finely. Fry them and the soaked porchini in a dry pan until all the liquid has gone. Add a little oil and fry a few more minutes.
4. Pour over the mushrooms in a high mixing bowl plus the other ingredients. Mix everything with a hand blender until you have a coarse tapenade. Season with salt, pepper and lemon zest, and possibly more lemon juice. The flavors should be bold when ready!
5. Add some chopped parsley or thyme and turn around.
Enjoy your tapenade on toasted sandwich, to a pizza, a soup, a saus or dilute it a little further with oat cream or cashew milk, heat it up up and enjoy it with your pasta.
This recipe is free of lactose, milk protein, gluten and sugar.