Mushroom tapenade


Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

The Mushroom Cookbook

The Mushroom Cookbook

By Michael Hyams and Liz O'Keefe

Published 2017

  • About

There are some wonderful flavours in wild and cultivated mushrooms alike, and sometimes the best and easiest thing to do is throw them together with lots of garlic. In our tapenade, we have gone a little further and combined the smooth caramel tones of ceps, the sturdy chalkiness of pied bleu, the nuttiness of chestnut and umami of the shiitake, with olive oil, capers and anchovies to make a lively combination of flavours.