Crostini with Wild Mushroom Tapenade

Preparation info
  • Makes


    • Difficulty


Appears in
Gourmet Game Night

By Cynthia Nims

Published 2010

  • About

This recipe replaces the traditional olives in a tapenade with mushrooms—preferably wild— for a slightly earthier variation. When wild mushrooms aren’t in season, you can use regular button mushrooms. If so, I recommend adding dried wild mushrooms (porcini would be ideal) to the mix for a boost of flavor.


  • ¾ pound wild mushrooms or button mushrooms, trimmed and coarsely chopped
  • ½ ounce dried wild mushrooms (optional)


Pulse the fresh mushrooms in a food processor until finely chopped (but not puréed), scraping down the sides once or twice. Soak dried mushrooms in about 1 cup warm water for 30 minutes. Lift out the softened mushrooms and squeeze gently over the bowl; finely chop the mushrooms, reserving the soaking l