Mushroom Tapenade

Makes 2 medium sized jars



  • 500g mixed mushrooms (half portabellini, half white button)
  • 4 garlic cloves, finely diced
  • Olive oil for frying
  • 2 Tbsp capers, drained
  • Juice of 1 lemon
  • 100g kalamata olives, pitted
  • 50g walnuts or pecans
  • 3 anchovy fillets
  • 1 tsp chilli flakes
  • ½ tsp freshly ground black pepper
  • 1 handful italian parsley, stalks removed
  • Toasted sourdough for serving


  1. Heat a drizzle of olive oil in a large pan and fry the mushrooms until they have released all of their water and begin to brown. Add the garlic and cook until golden.
  2. Into the bowl of a food processor add the cook mushrooms along with the rest of the ingredients.
  3. Process and pulse until you get a fine mix but do not over-mix into a paste.
  4. Serve the tapenade with slices of hot sourdough toast and an extra sprinkle of chili flakes.


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