Vegan Mushroom Tapenade
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Vegan Mushroom Tapenade
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This Vegan Mushroom Tapenade is a delicious appetizer that's creamy, flavorful, and incredibly healthy!
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Ingredients
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic minced
- 1 tbsp chopped fresh thyme or 1 tsp dried
- ¼ tsp salt
- 1/4 tsp pepper
- 3 cups cremini mushrooms, quartered about 8 oz.
- 2 cups shitake mushrooms, quartered about 3 oz.
- ¼ cup dry white wine or vegetable stock
- ⅓ cup kalamata olives
- 1 tbsp capers rinsed
- 1-2 tbsp fresh parsley, chopped
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Instructions
- In large skillet, 1 tablespoon of olive oil over medium-high heat. Cook garlic, thyme, salt and pepper for 4 minutes. Stir often.
- Add mushrooms and stir occasionally, cooking until softened, about 4 minutes and then add wine and cook until well absorbed and cooked down.
- Add mushrooms to food processor and add olives, capers, parsley, and last tablespoon of olive oil. Pulse until blended but still a little chunky.
- Serve immediately or refrigerate and serve cool. Store in fridge for 2 days.
Equipments used:
Notes
- Prepare in advance and store in fridge for up to 2 days before serving.
- Substitute fresh thyme for 1 teaspoon of dried thyme.
- Substitute other mushrooms.
Nutrition Information
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Calories
588kcal
(29%)
Carbohydrates
49g
(16%)
Protein
17g
(34%)
Fat
38g
(58%)
Saturated Fat
5g
(25%)
Sodium
1565mg
(65%)
Potassium
2463mg
(70%)
Fiber
15g
(60%)
Sugar
15g
(30%)
Vitamin A
846IU
(17%)
Vitamin C
19mg
(21%)
Calcium
107mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 49g | 16% |
| Protein | 17g | 34% |
| Fat | 38g | 58% |
| Saturated Fat | 5g | 25% |
| Sodium | 1565mg | 65% |
| Potassium | 2463mg | 52% |
| Fiber | 15g | 60% |
| Sugar | 15g | 30% |
| Vitamin A | 846IU | 17% |
| Vitamin C | 19mg | 21% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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