Reishi Mushroom and Green Olive Tapenade
- 15 min
- Cook Time: --
- Total Time: 20 min
- Yield: 1 large bowl
Do up your dip with this tasty tapenade recipe featuring robust Reishi Mushrooms and gorgeous green olives.
1 - 15 oz. can of naturally or fresh-cured green pitted olives, drained (we like Lindsay or Pearls brands – simply cured with water and sea salt)
1/3 cup almonds or walnuts
1 clove fresh garlic, minced
1 TBSP olive oil
1 tsp. reishi mushroom powder
1/2 medium lemon (or 2 TBSP) fresh squeezed lemon juice
1/2 tsp. Herbs d' Provence
1/8 tsp. white pepper
Italian flat-leaf parsley, for garnishing
COMBINE all ingredients in a food processor, and pulse until coarsely chopped.(alternatively, combine all ingredients in a small mixing bowl and use a stick blender to chop coarsely.) The top should have a chunky yet cohesive and emulsified texture.
COVER and refrigerate until serving (up to 1 day).
GARNISH with sprigs of parsley and serve with an assortment of Simple Mills crackers.