I typed and printed out this recipe years ago, but have no idea where it came from. I even did a Google search but couldn’t locate it. Anyway, I’ve made it many times and it’s always been a hit, including last week when I made it for a get-together with friends.
I’ve only ever used fresh thyme for this, so I do recommend seeking it out if you can. I really try to use fresh herbs, lemons and limes whenever I can – it really makes such a big difference!
Oh, and in case you’re wondering about that green dip in the photo, it’s a sweet-pea & tarragon dip. It’s another recipe that I’ve been carrying around for years, but I never made until that day. It was pretty mushy and bland, in my opinion. Nothing to write home about. So needless to say, I’ve torn-up the recipe and tagged this post with my new FAIL tag, just to keep track of such things!
Two Mushroom Tapenade
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 1/4 tsp tsp each salt & pepper
- 3 cups quartered cremini mushrooms (about 8 oz.)
- 2 cups quartered shitake mushrooms (about 3 oz.)
- 1/4 cup dry white wine
- 1/3 cup pitted oil-cured black olives
- 1 tbsp drained capers, rinsed
- 1 tbsp chopped fresh parsley
- 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.
Yields: 2 cups