MushroomTapenade

Recipe: Mushroom Tapenade with Goat Cheese

Image source: Photographer Dave Gleeson

Oyster Mushroom Tapenade with Goat Cheese and Sourdough Crostini


Serves 4


Tapenade is a southern French paste generally made from olives, capers and anchovies. It takes its name from the Provençal word for capers – tapenas. Using sauteed oyster mushrooms in place of the olives creates an earthy, moreish spread with a similar texture and the same umami kick as the original version.


Ingredients

  • 200gm oyster mushrooms, roughly torn
  • 1 clove garlic, finely sliced
  • 1 tbs olive oil
  • 50gm baby capers
  • 1 tbs tarragon, chopped
  • 1/2 tsp lemon zest
  • 50ml vegetable oil
  • 50ml extra virgin olive oil
  • Salt and pepper
  • 100gm goat cheese
  • 1 small sourdough baguette, sliced finely
  • 2 tbs olive oil
  • 1/2 tsp sea salt flakes

Method

Heat the olive oil in a heavy based frying pan and fry the mushrooms until softened and starting to colour. Add the garlic in the last 30 seconds of cooking, stirring it through the mushrooms so it releases its flavour.

Cool the mushrooms, then pulse in a blender with the capers, tarragon, zest, oils and seasoning. Only blend it lightly so it retains some of its texture.

Lightly brush the sourdough slices with olive oil and sprinkle with salt.

Bake for 10 minutes at 150°C or until crunchy and golden.

Serve the tapenade at room temperature with goat cheese and crostini on the side.

About the Author /

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Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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