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My Grocer

Free Healthy Recipe - Mushroom Tapenade

Dairy free, Low carbohydrate, Low sugar

This Recipe was supplied by The Australian Mushroom Growers Association.

Ingredients
5 cloves garlic
250 grams button mushrooms, sliced
¼ cup lemon juice
1½ tsp sea salt
½ tsp black pepper
1 tbsp tarragon, fresh
Method

Place porcini mushrooms into a medium heatproof bowl and cover with hot water. Set aside to soak for 20-25 minutes or until soft. Drain well.

Heat 2 tbsp oil in a medium frying pan over medium heat. Add garlic and cook, stirring occasionally, for 2-3 minutes or until light golden. Stir in drained porcini mushrooms and cook for 5-6 minutes or until just tender. Remove and place into food processor bowl.

Add 1/4 cup oil and button mushrooms to the pan and cook, stirring often, over high heat for 5 minutes or until golden around the edges and tender. Remove and add to mushrooms in processor bowl. Add lemon juice, salt, pepper, tarragon and remaining oil to mushrooms. Process until mixture is finely chopped (do not puree).

Spoon into a medium sterilized jar. Drizzle with a thin layer of extra oil to completely cover tapenade. Place lid onto jar, cover jar with a tea-towel and set aside to cool completely before sealing.

Recipe yields 1.5 cups.

Makes 6 servings (serve = 1/4 cup)

Scale recipe to serves

Prep Time: 25 mins
Cooking Time: 15 mins
Ready in: 40 mins


Suitable for:
Lunch, Sauce/Condiment, Side Dish, Snack
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Nutritional Information - Per Serve
Kj 793 kj
Calories 190 kcal
Fat 19.2 g
Saturated Fat 2.7 g
Total Carbohydrate 1.9 g
Total Protein 2.1 g
Fibre 1.7 g


Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
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