Fast Mushroom Tapenade
Author: Guthjon
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This recipe creates a rich and savory vegan mushroom tapenade, perfect as a spread or dip. It combines earthy mushrooms with crunchy walnuts, aromatic herbs, and garlic for a complex flavor profile. The texture is creamy yet chunky, making it ideal for spreading on crusty bread or crackers. This versatile dish can serve as an elegant appetizer, a party snack, or a nutritious sandwich filling. The optional pomegranate seed garnish adds a pop of color and tangy sweetness, elevating both the presentation and taste.
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Ingredients:
Number of portions: 4
300 Gram(s)
(10 oz) mushrooms
1
chopped onion
1 Cup(s)
walnuts
2/3 Cup(s)
fresh parsley
1-2
garlic cloves
1/2 Cup(s)
mushroom stock
Salt and black pepper to taste
Preparation:
Preparation time: <15 min.
- Boil mushrooms in lightly salted water for about 15 minutes.
- Drain the mushrooms, reserving the cooking liquid (mushroom broth) for later use.
- Set the cooked mushrooms aside to cool.
- Heat a little oil in a skillet over medium heat.
- Chop 1 onion and cook it in the skillet until translucent.
- In a food processor, combine the cooked onion, 1 cup walnuts, 2/3 cup fresh parsley, 1 or 2 garlic cloves, 1/2 cup of the reserved mushroom broth, salt, and black pepper to taste.
- Blend the mixture until smooth.
- Finely chop the cooled mushrooms.
- Add the chopped mushrooms to the blended mixture and combine well.
- If desired, garnish with pomegranate seeds and additional chopped parsley.
Author: Guthjon
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