Portabello Mushroom Tapenade

black olive tapenade on bread
Portabello Mushroom Tapenade
Print Recipe
Portabello Mushroom Tapenade
Print Recipe
  • 4 tbsp. MTOO Hojiblanca EVOO or other robust olive oil
  • 1 Shallot large, chopped
  • 1 Garlic Clove medium, minced
  • 1/2 tsp. Savory
  • 2 each Portabello Mushroom medium
  • 2 tbsp. MTOO Dark Chocolate Balsamic Vinegar
  • 1/3 cup Chickpeas rinsed
  • Salt and Pepper to taste
  1. Heat 1 tbls of olive oil over medium heat and sauté shallots, garlic and savory for about 2-3 minutes.
  2. Add the mushrooms and vinegar and cover for 2 minutes then uncover and continue cooking until liquid is slightly reduced.
  3. Transfer to a food processor and add the chickpeas and pulse until the ingredients come together.
  4. Gradually add the remaining 3 tablespoons of oil and pulse until a thick paste forms. Season with salt and pepper to taste.
  5. Spread on a crostini or use as condiment for steaks.
Recipe Notes

For a delicious bruschetta, serve on a crostini, topped with shaved parmesan or pecorino cheese.

Share this Recipe


Leave a Reply

Your email address will not be published. Required fields are marked *