|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|
200 gMushrooms, brown, Italian, or Crimini, raw
44 mlOlive oil extra-virgin
10 gPine nuts
0 mgPepper, black
278 gTotal recipe weight
Heat your oven to 190 °C / 374 °F
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.
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.
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!!!!