Warm Mushroom Tapenade

Why did the mushroom get invited to the party? …… Because he’s a fungi!  *Cue cheesy, bad joke pity laughter.*  But seriously, why have a party without mushrooms?  They are a great solution when you have vegetarian guests.  They soak up flavor wonderfully while adding a unique flavor profile to any dish.

I love mushrooms.  A lot.  Part of the reason is their versatility.  The seasonal varieties are numerous.  The fungi family offers a variety of textures and tastes, ranging from a mild accompaniment to a dominant flavor.

If we want to look at it another way…. You are eating something that is a part of folklore on multiple continents (i.e. toadstools and fairies).  Who doesn’t want to eat something so adorable that it has its own built-in hat?  I cannot think of any other food with such visual diversity.  Fungi can be the beautiful lacy pieces of art like chanterelles, the ugly but highly favored black truffle, the smooth meaty portobello, or have the textured cap of a morel (my favorite!).

On the off chance that you don’t have a wild mushroom patch teeming with truffles, chanterelles, and morels…. This dish uses the boring but much easier to find grocery store variety.  You can use either full sized portobellos or the baby bello variety.  Both will work wonderfully.


And, you can make this with full sized portions for a vegetarian main course or on mini toasts as an appetizer!  Yay, for easy multi-function recipes!


Warm Mushroom Tapenade

Servings: 12+ appetizer sized servings, 2-3 main course servings

Total time: 25 minutes

  • 2 portobello mushroom caps (or about 2 cups baby bellos), chopped into 1/2 square pieces
  • 1 bunch of broccolini, cut into thinner pieces and the length halved or quartered
  • 2 tbl. Extra Virgin Olive Oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 cup butter
  • 1/4 cup white wine
  • 2-3 tbl. vegetable stock or water
  • 1 tsp. dried sage
  • 4-6 slices of Crusty Bread toasted or crostinis (mini toasts)

Preheat oven to 375.

On a baking dish sprinkle broccolini with the olive oil, sprinkle with S+P, and toss.  Place in preheated oven.  Bake for 20 minutes, flipping the greens half way through.

On stovetop, melt butter on medium low heat in a large skillet.  When butter has melted, add chopped mushroom.  Stir to coat with butter and sprinkle with a couple pinches of salt and the dried sage.  Increase heat to medium.  Place the lid on skillet to sweat the mushrooms for about 3-5 minutes.  When water from mushrooms has begun to pool  and mushrooms have softened slightly, add the white wine and allow to simmer for 5-8 minutes.  If it looks dry, add the extra broth or water.  When done, the mushrooms should still hold their shape.

When broccolini is done roasting in the oven, remove and throw into skillet to coat with mushroom cooking liquids.  Serve immediately on full size toasts as main course or mini-toasts as an appetizer.



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