Mushroom Tapenade

Photography, Foodivine studio

  • Prep time 30 minutes
  • Total time 30 minutes
  • Credits : Canadian Living Magazine: December 2022



In large skillet, melt butter over high heat. Add mushrooms and cook, stir­ring often, for 2 minutes. Add shallots, garlic and thyme; cook until mushrooms begin to brown, about 1 minute. Add vinegar; bring to boil. Reduce heat to medium and simmer until liquid has almost completely evaporated, about 5 minutes. Add stock; simmer until liquid has almost completely evaporated. Remove skillet from heat.

Stir in sunflower seeds and parsley. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)

Makes 1 1/2 cups

Test kitchen tip

To fully enjoy the flavours and aromas of cheeses, it’s best to eat them at room temperature. Remove them from the refrigerator and their packaging 1 hour before serving.

Nutritional facts PER 1/4 CUP

  • Calories 80
  • Total fat 5 g
  • Saturated fat 3 g
  • Cholesterol 10 mg
  • Sodium 75 mg
  • Total carbohydrate 5 g
  • Fibre 2 g
  • Sugars 2 g
  • Protein 3 g
  • Iron 0.6 mg
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Vegetarian Recipes

Mushroom Tapenade