Chanterelle tapenade recipe

Prep time: 20 min

Cook time: 20 min

Serves: 4


1 package Wild Origins chanterelles
200 ml water
100 ml olive oil
100 ml grape seed or vegetable oil
80 ml white wine vinegar
3 sprigs fresh thyme
2 sprigs fresh rosemary
6 cloves garlic
1 large yellow onion
1 pinch red chile flakes
100 g pitied green olives
salt + pepper


Begin by boiling the water and pour it over the Wild Origins chanterelles. Let sit for 10 minutes. In a large skillet add oil’s and bring to medium heat, Peel and coarsely chop the onion and garlic. Separate the chanterelles from their liquid, Add the chanterelles, onions and garlic to the pan and gently sauté for 10 minutes. Add the chile flake and vinegar. Transfer the mixture to a blender or food processor and add the olives. Mix until the texture of a tapenade is achieved, or for about 30 seconds. Transfer to a bowl, finely the chop the rosemary and thyme, add to the bowl and season with salt and pepper. Serve immediately or store in the fridge for up to two weeks.