Tuesday, 10 April 2012

Olive & Mushroom Tapenade

Olive & mushroom tapenade taste a lil bit weird at first if you eat just like that so I add some variation on how to eat this beautiful dip from Morocco (see notes below).


1 tablespoon of butter
500g mixed thinly sliced white button mushrooms
2 cloves of garlic, roughly chopped
1 small handful of black olives
Olive oil
A few of fresh basil/sage leaves
Salt & black pepper to taste


1) Lightly saute the garlic & mushrooms in the butter until they sweat. Allow to cool briefly.

2) Pour mixture into a food processor and pulse just for a while, let say 5 seconds.

3) Add the a little salt, basil/sage leaves and a little olive oil. Pulse for few seconds. Check the texture. I prefer it rough with visible mushroom chunks in it.

4) Transfer to serving bowl or individual small serving plates.

Notes: Taste much nicer if served straight away while it still a little bit warm with toasted pita bread and some roasted garlic and/or grilled vegetables i.e eggplant, courgette, etc. with a lil dip of olive oil and balsamic.

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