Mushroom Tapenade – Recipe
Oyster Mushroom Tapenade with Goats Cheese and Sourdough Crostini
Tapenade is a southern French paste generally made from olives, capers and anchovies. It takes its name from the Provençal word for capers – tapenas. Using sauteed oyster mushrooms in place of the olives creates an earthy, moreish spread with a similar texture and the same umami kick as the original version.
- 200gm oyster mushrooms, roughly torn
- 1 clove garlic, finely sliced
- 1 tbs olive oil
- 50gm baby capers
- 1 tbs tarragon, chopped
- 1/2 tsp lemon zest
- 50ml vegetable oil
- 50ml extra virgin olive oil
- Salt and pepper
- 100gm goats cheese
- 1 small sourdough baguette, sliced finely
- 2 tbs olive oil
- 1/2 tsp sea salt flakes
- Heat the olive oil in a heavy based frying pan and fry the mushrooms until softened and starting to colour. Add the garlic in the last 30 seconds of cooking, stirring it through the mushrooms so it releases its flavour.
- Cool the mushrooms, then pulse in a blender with the capers, tarragon, zest, oils and seasoning. Only blend it lightly so it retains some of its texture.
- Lightly brush the sourdough slices with olive oil and sprinkle with salt.
- Bake for 10 minutes at 150°C or until crunchy and golden.
- Serve the tapenade at room temperature with goat cheese and crostini on the side.