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Forest mushroom tapenade

(0)
20 Min
 
portion
6 %

Carbs

18 %

Fats

3 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 278 g
Energy 733 kJ / 175 kcal 2038 kJ / 487 kcal
Sat. fat 3 g 7 g
Unsat. fat 12 g 32 g
Fibre 1 g 3 g
Salt 370 mg 1027 mg
Author: Chef Ser
Units:
 
  • 200 g
    Mushrooms, brown, Italian, or Crimini, raw
  • 44 ml
    Olive oil extra-virgin
  • 10 g
    Pine nuts
  • 10 g
    Capers
  • 10 g
    Garlic
  • 2 g
    Parsley
  • 2 g
    Rosemary
  • 2 g
    Salt
  • 2 g
    Lemon
  • 0 mg
    Pepper, black
  • 278 g
    Total recipe weight

Equipment

1 x Flat Oven tray , 1 x Blenders
Method

Preparation time

10 Min

Cooking time

10 Min

Show pictures

1

Heat your oven to 190 °C / 374 °F

2

Clean the mushrooms, crush the garlic place them on the oven tray. Sprinkle a little olive oil over; add the rosemary and finally season with black pepper.

3

Roast the mushrooms in the oven for 10 minutes then add the pine nuts and roast for a further 2 minutes. Then set aside to cool.

4

Add the parsley and the capers to the mushrooms and shortly pulseblend (careful to keep it coarse, it shouldn't be a mousse or puree).

Mix the extra virgin olive oil through and season with salt and pepper. Finaly squeeze a little lemon juice into the tapenade...... Enjoy!!!!

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