calorie counting · Dining · Entertaining · Food · Health · Recipes · Slimmingworld · Weightwatchers

Mushroom Tapenade

You know when you vaguely remember making a recipe and you loved it but can’t remember the recipe of wherever you got it from? Well this is one of those!Mushroom_TapenadeI love this when it’s cold, just out of the fridge on crispbread, with breadsticks or as a stuffing for chicken breast. It can also be used for layering lasagne and will give a Puttanesca style twist to pasta dishes. See also Lunchbox Lasagne for my quick and easy lunch box idea. The thing is with this recipe, I had to take elements of what I recall – it was over 20 years ago, and add my own twist to try and recreate the flavour. The problem was, I couldn’t really remember how it tasted apart from it was good! Tall challenge maybe, but with very few ingredients it wasn’t too difficult. I remember the recipe I made years ago had tinned tomatoes but I think it was just half a tin. Well, with tomatoes always in abundance and always being a staple in my kitchen I decided to use fresh!It’s not a difficult recipe, I don’t do difficult, in fact it’s remarkably easy and you can play about with the flavours to ‘make it your own’. The thing to remember, the flavours are so much different when it’s served chilled so to make it your own – well, you may have to make it again!.
To make Mushroom Tapenade you will need

  • A food processor
  • frying pan
  • Chopping board


Ingredients

  • 1 pack mushrooms- apx 250-300 gms chopped
  • 50 gms Black olives
  • 5 medium tomatoes
  • 1 tsp dried or fresh chopped parsley
  • 1 tsp of dried or fresh tarragon
  • 1/2 tbsp tomato purée
  • 2 lg garlic cloves
  • 1 anchovy fillet finely chopped
  • 1-2 tsp sweetener (optional)
  • Salt and pepper to taste.

Method
Place mushrooms in your processor and blitz until fine and place in a bowl. Place olives and garlic in the processor and blitz until fine, add mushrooms to bowl. Chop tomatoes – do not add to bowl. Heat the frying pan and add the contents of the bowl only. Fry over a medium to high heat. The mushrooms will leak juices. Continue cooking until these have dried up. Apx 10 mins Add the tomatoes, anchovies, tomato purée, parsley and tarragon. Continue to cook on a medium to low heat until tomatoes are soft. Season to taste. Add sweetener if needed, sometimes tomatoes can taste a little acidic and need sweetener to balance the taste. It all depends on the variety and ripeness. Just use your own tastebuds to decide. Place in a dish or jar, cool and keep in the fridge covered. Eat within 3 days.Mushroom_tapenade

Nutritional information 

Calories per serving (serves 4) 65 cals

Carbs 10.2 gms

Fat 2.2 gms

Protein 3 gms

If you are on Slimming World the Olives for the whole recipe are 4 syns and the Anchovy fillets are 1/2 syn for 50gms. You don’t use anywhere near 50gms so it’s up to you how you syn them. Please check your own syn values to protect your own weight loss journey.1 – 1.5 syn per serving.

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