Crostini with Wild Mushroom Tapenade


Preparation info

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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)
  • 4 tablespoons olive oil
  • ¼ cup chopped capers
  • 3 tablespoons finely chopped onion
  • 2 teaspoons minced or pressed garlic
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • 24 baguette slices, lightly toasted
  • Fried capers, for garnish (see box)


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 liquid.

Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the fresh mushrooms and cook, stirring occasionally, until they are tender and any liquid they give off has evaporated, about 5 minutes. Pour the mushroom soaking liquid into the skillet, leaving any grit behind in the bowl. Continue cooking until the liquid has evaporated, 7 to 10 minutes. Add the reconstituted mushrooms, capers, onion, and garlic and cook, stirring, until aromatic, 1 to 2 minutes. Remove the skillet from the heat and stir in the parsley and lemon juice. Add salt and pepper to taste. Let cool.

To serve, lightly brush the toasts with the remaining 2 tablespoons of the olive oil. Spread the mushroom mixture onto the toasts and arrange on a platter for serving, topping the toasts with fried capers.