Recipes
Porcini olive tapenade
This luxurious porcini mushroom olive tapenade brings together the rich, earthy flavor of dried porcini with the briny tang of olives. Perfect as a spread for bread, crackers, or a vibrant topping for roasted vegetables, this tapenade is a must-try for mushroom lovers.
Which ingredients do you need?
- 30 g dried porcini mushrooms
- 100 ml warm water (for soaking mushrooms)
- 150 g mixed olives (black and green), pitted
- 2 tablespoons capers, rinsed
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and black pepper, to taste
How do you make this dish?
- Soak the dried porcini mushrooms in warm water for 20 minutes. Drain, reserving the soaking liquid for later use, and finely chop the mushrooms.
- In a food processor, combine the olives, capers, garlic, and thyme. Pulse until coarsely blended.
- Add the chopped porcini mushrooms to the food processor. Pulse a few more times to incorporate them into the mixture.
- Gradually add olive oil and lemon juice while pulsing until the tapenade reaches your desired texture. For a smoother spread, add 1-2 tablespoons of the reserved mushroom soaking liquid.
- Season with salt and freshly ground black pepper. Blend briefly to combine.
- Transfer the tapenade to a bowl. Serve it with crusty bread, crackers, or fresh vegetables, or use it as a topping for grilled meats or pasta dishes.
TIP: Store the tapenade in an airtight container in the refrigerator for up to a week. Allow it to come to room temperature before serving for the best flavor.
