Tapenade isn’t the prettiest food to look at but it sure packs a flavor punch. It’s made traditionally with olives, capers, anchovies and olive oil. Despite containing only a few ingredients, this simple preparation is really flavorful with a salty, briny, even meaty mouthfeel. Part of the reason it tastes so good is because of it’s umami-rich ingredients. I recently had the idea of trying to boost the umami flavor even further with the addition of shiitake mushrooms.
Tapenade is much more versatile than it’s traditional use as a spread for hors d’oeuvres. I like to use it top pasta with fresh tomatoes and basil for a simple week night meal. Or use it to as a sandwich topper. You could even substitute it for dip and serve it with raw veggies.
- 4 oz shiitake mushrooms chopped
- 1 tsp garlic minced
- 4 oz kalamata olives pitted
- 1 tbsp capers
- 2 tsp lemon juice
- 1 tsp anchovy paste
- 1 tbsp fresh parsley chopped
- 1 tsp dijon mustard
- ⅛ cup olive oil + 2 teaspoons
- Add 2 teaspoons of olive oil to a 12 inch skillet.
- Over high heat sauté the mushrooms till browned. Add the garlic and cook an additional 30 seconds until fragrant.
- Combine all the ingredients in a food processor and pulse till the texture of a course paste is achieved.