Vegan Mushroom Tapenade
This Vegan Mushroom Tapenade is a delicious appetizer that's creamy, flavorful, and incredibly healthy!
Servings 1 cup
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic minced
- 1 tbsp chopped fresh thyme or 1 tsp dried
- ¼ tsp salt
- 1/4 tsp pepper
- 3 cups cremini mushrooms, quartered about 8 oz.
- 2 cups shitake mushrooms, quartered about 3 oz.
- ¼ cup dry white wine or vegetable stock
- ⅓ cup Kalamata olives
- 1 tbsp capers rinsed
- 1-2 tbsp fresh parsley, chopped
In large skillet, 1 tablespoon of olive oil over medium-high heat. Cook garlic, thyme, salt and pepper for 4 minutes. Stir often.
Add mushrooms and stir occasionally, cooking until softened, about 4 minutes and then add wine and cook until well absorbed and cooked down.
Add mushrooms to food processor and add olives, capers, parsley, and last tablespoon of olive oil. Pulse until blended but still a little chunky.
Serve immediately or refrigerate and serve cool. Store in fridge for 2 days.
Prepare in advance and store in fridge for up to 2 days before serving.
Substitute fresh thyme for 1 teaspoon of dried thyme.
Substitute other mushrooms.
Calories: 588kcal | Carbohydrates: 49g | Protein: 17g | Fat: 38g | Saturated Fat: 5g | Sodium: 1565mg | Potassium: 2463mg | Fiber: 15g | Sugar: 15g | Vitamin A: 846IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 4mg