Condiments
Mushroom tapenade with white wine or red wine
Condiments
Easy
30 min
I learned to make this tapenade in its basic form back in the 90s at the Film School in Ebeltoft. Here I've made a couple of variations on it. Back then it was with black olives, now it's with mushrooms.
Wild ingredients
Instructions
- Fry the mushrooms well in a thick-bottomed pot, and season with salt and pepper.
- Pour in a bottle of wine. It can be white or red.
- Turn down the heat, and slowly cook off the wine and cook the flavor into the mushrooms.
- When the wine has completely evaporated, turn off the heat and cool the mushrooms completely.
- Then blend creme fraiche into the wine mushrooms a little at a time.
- Taste along the way so you can judge how much creme fraiche you want to add.
- Another method is simply to fry chopped mushrooms, cool them down, and mix with creme fraiche.
The Mushroom Handbook
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