Mushroom and Lemon Tapenade

The mushrooms had a great flavor.
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Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Breakfast, Main Course
Cuisine American
Servings 20


  • 1 lb mushrooms diced mushrooms
  • 1/2 cup diced shallots
  • 1 t. kosher salt
  • 1 t. grated lemon zest
  • 1 T. fresh squeezed lemon juice
  • 1 t. fresh chopped thyme
  • 1/2 t. ground black pepper
  • 3/4 cup white vinegar


  • Dice mushrooms and add to stock pot. Add salt and lemon juice. Cook, stirring often for around 5 minutes till mushrooms start to release their liquid.
  • Cover the pot and reduce heat to low simmer for 10 minutes stirring occasionally. The mushrooms will be very soft and the mixture will be very wet.
  • Uncover and increase to medium heat for minutes or until the liquid is almost evaporated. Stir in lemon zest, thyme, pepper and vinegar. Bring to a boil stirring constantly, for 1 minute.
  • Ladle hot tapenade into hot jars, leaving 1/2 " headspace.
  • When filling the jars be sure there is enough liquid on top of the tapenade to cover the solids. Processing in a water bath for 15 minutes.
  • Yields 5 - 1/4 pints
  • Great on baguette slices for quick canapes or with grilled steak or on a burger!
Keyword Mushroom, Mushroom and Lemon Tapenade