Inspiration from Meghan

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Shiitake Tapenade


Sometimes I create recipes because I have stuff in my fridge that I need to use up. Sometimes I create recipes because something has come in to season and I want to play with it in a new and creative way. And sometimes I have a whole ton of bread kicking around and I need something to eat it with.

Okay- well the first two happen waaaaay more often than the third.

We had a great time on Saturday at our Get Baked: Gluten Free Style bread making workshop. (NEW DATE ADDED! June 18th. Come Get Baked).  Lindsay, our delightful baker extraordinaire, left a whole bunch of dough behind, and not one to let food go to waste, I baked the whole lot of it on Saturday. We had gluten-free pita, and a few types of loaves. It was amazing.

So for dinner Saturday evening, I needed something to go with all that bread. So I whipped up three AMAZING dips and tapenades.


Now, were this a blog where I only wrote once every blue moon, I would offer you all three of the recipes. But since I share love with you everyday, today you get just one amazing one.

Now, I was calling this a Shiitake Tapenade. And I got to thinking, what does  this hoity-toity ‘tapenade’ word even mean. So I looked it up.

Turns out, what I made isn’t a tapenade at all. A tapendade traditionally has olives as it’s main ingredient. At least that’s what they say in the Southern France region of Provence. Well you know what South of France? Up here, in Canada, we can buy shiitake mushroom plugs, fill logs with them and grow our own mushrooms so we’re going to make it with mushrooms- whether you like it or not.

That’s right! I am taking on the shiitake mushroom growing adventure this summer. Can’t wait to share that with you. We are buying the mushroom plugs and going to fill some trees up by my cottage with them and see what happens. Oh the nerdy nutrition excitement.

Shiitakte mushrooms taste amazing and are actually considered a medicinal mushroom. Booya. And despite what you may read here, there or anywhere, you will NEVER catch me eating raw mushrooms. Danger bay, all you purist raw foodists.

Raw shiitake mushrooms can give a wallop to your immune system. Check out this NY Times article about woman who ate raw shiitakes and broke out in a full body rash! Now, I wasn’t totally convinced of this so when I was in California for the Longevity Conference, I asked chef Frank Giglio and he said no to raw mushrooms. So if you are into these yummers, a quick sauté or blanching will do the trick.

On to the Best Shiitake Mushroom Tapenade There Ever Was


Best Shiitake Mushroom Tapenade There Ever Was

1 Tbs + 2 Tbs Olive Oil
2 Tbs tamari
3 cups organic shiitake mushrooms, stems removed and wiped clean with a damp towel
2 Tbs capers
1-2 cloves of garlic
sea salt to taste

  • In a warm skillet, heat 1Tbs olive oil.
  • Add tamari and mushrooms and cook just until the tops of the mushrooms darken a little and the mushroom flesh softens. You don’t need to cook these to death!
  • Remove mushrooms from heat and transfer to food processor.
  • Process together with remaining 2 Tbs of olive oil, capers, garlic and sea salt.
  • Enjoy!


10 responses to “Shiitake Tapenade”

  1. Kristin (Cook, Bake, Nibble) says:

    This looks AMAZING! I’m definitely trying this one out myself. I am a mushroom fiend. Good to know I shouldn’t gobble them up raw! :)

  2. Samantha Angela @ Bikini Birthday says:

    Wait, can you eat any mushrooms raw??
    I love raw mushrooms! They have the most amazing texture and flavour. I often crave raw mushrooms too.
    Hmm… this is disappointing news.

  3. Lindsay at Kitchen Operas says:

    Can’t wait to see your mushroom-growing adventures. This tapenade looks DIVINE, and I can’t wait to make it!

  4. Valerie @ City|Life|Eats says:

    I was stopping by to say I have been juicing broccoli stems and you are right -they totally add wonderful sweetness to my juice and I down to 1 carrot per 16oz of veggie juice (and no fruit). This is especially handy as lately I have been juicing the stems of dandelion greens and you know how bitter those get.

    Your tapenade looks amazing. Question for you – are you able to find salt packed capers? I used to love adding capers to recipes, but I can only find capers packed in distilled vinegar and a couple of years ago I realized that anything packed in that vinegar gives me automatic heartburn. I guess the most natural capers out there are salt packed, but those are hard to find – I have been eyeing organic ones that are packed in water and salt, but those contain citric acid, so I have held off buying them. Curious what your take is on such products and preservative systems.

    • Meghan Telpner says:

      The ones I use are packed in water with salt and citric acid. As far as preservatives go- CA isn’t the worst thing in the world. Vitamin C derived and what not. Haven’t seen anything different.

  5. Nicki View the Vibe says:

    I just made this and it is DELISH! Thanks for a great recipe – I’ll be making it again and again and again!

  6. Dave says:

    As Shiitakes were on sale today, I made good use of it.
    And–I loved the result!
    Now, for my comments. I cut back on the capers, knowing how strong they are. I dispensed with the salt; it’s “salty” enough. I bought the Tamari Soy–but really, how much better could it be than a standard soy?

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