Mushroom Tapenade

Name: Mushroom Tapenade
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 to 6 servings
Ingredients: 1 (0.5-oz) package dried porcini mushrooms; Boiling water; 1 lb cremini mushrooms, roughly chopped; 1 garlic clove, minced; 1 tsp fresh thyme leaves; 1 cup pitted kalamata olives; 2 tbsp extra-virgin olive oil; 1-2 tsp lemon juice

An umami-packed tapenade that pairs cremini and rehydrated porcini mushrooms with kalamata olives, whose polyphenols are associated with protecting skin and supporting cholesterol and memory.

From The Young Forever Cookbook

Prep: 15 min
Cook: 10 min
Total: 25 min
Yield: 4 to 6 servings
Category: Spread

Nutrition (estimated)

per 1/4 cup

Calories: 140 kcal
Protein: 4 g
Fat: 11 g
Carbs: 8 g
Fiber: 3 g
Sugar: 2 g
Sodium: 520 mg

Ingredients

1 (0.5-oz) package dried porcini mushrooms
Boiling water
1 lb cremini mushrooms, roughly chopped
1 garlic clove, minced
1 tsp fresh thyme leaves
1 cup pitted kalamata olives
2 tbsp extra-virgin olive oil
1-2 tsp lemon juice

Cremini Mushrooms Olives

Instructions

Soak porcini in just-boiled water for 10 min until rehydrated. Drain, rinse, roughly chop, and set aside.
Heat a nonstick pan over medium. Cook cremini mushrooms dry for 5 min, stirring often, until liquid releases. Add chopped porcini, garlic, and thyme; cook 2 min until fragrant. Remove from heat and cool slightly.
Pulse the mushroom mixture with olives in a food processor until roughly chopped. Add 1 tbsp olive oil and 1 tsp lemon juice; pulse until chopped but not smooth. Adjust lemon juice to taste.
Transfer to a bowl; garnish with remaining 1 tbsp olive oil and extra thyme.
Refrigerate in an airtight container up to 1 week.