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Vegan Mushroom Tapenade

Author Tracy

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 tbsp chopped fresh thyme or 1 tsp dried
  • ¼ tsp each salt & pepper
  • 3 cups quartered cremini mushrooms about 8 oz.
  • 2 cups quartered shitake mushrooms about 3 oz.
  • ¼ cup dry white wine
  • cup pitted oil-cured black olives
  • 1 tbsp drained capers rinsed
  • 1 tbsp chopped fresh parsley

Instructions

  • In large skillet, heat half of the oil over medium-high heat; cook garlic, thyme, salt and pepper for 4 minutes, stirring often.
  • Add mushrooms and stir occasionally, cooking until softened, about 4 minutes.
  • Add wine and cook until absorbed.
  • Transfer to food processor. Add olives, capers, parsley, and remaining oil. Pulse until blended but still chunky.
  • Serve cool or at room temperature, refrigerate up to 4 days.