Ingredients for Mushroom Tapenade
- Vegetable Stock
- Olive Oil
- 1/2 cup chopped onion
- Garlic Cloves
- Button Mushroom
- 2 tablespoons tomato paste
- 1/2 cup tomato sauce
- 1/4 cup fresh basil leaves, chopped
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mushroom Tapenade? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mushroom Tapenade
- In a saucepan, bring 1 cup of vegetable stock to a boil.
- Reduce heat to low and simmer until the stock is reduced by half (approximately 5-7 minutes).
- While the stock reduces, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Cook until softened, about 5 minutes.
- Add 1 pound of sliced mushrooms to the pan and cook for 1-2 minutes, until softened.
- Stir in 1 (14.5 ounce) can of diced tomatoes, 2 tablespoons of tomato paste, 1/2 cup of tomato sauce, and the reduced vegetable stock.
- Bring the mixture to a boil over high heat. Reduce heat to low and simmer for 10-15 minutes, or until the mixture has thickened to your desired consistency.
- Remove from heat and stir in 1/4 cup of fresh basil leaves, chopped.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
26g
Fat
5g
Carbs
4g
