26 Apr '15, 7pm

Mushrooms + olives + garlic = perfection.

, sauces, and spreads in the fridge is really useful, particularly when you're coming home late and you're hungry and tired after a long day at the office. Classic French tapenade is made from olives, capers, anchovies, and olive oil, but we like to twist things around, so here is a vegan recipe that uses delicious dried pine mushrooms and a few black olives. Making this chunky wild mushroom and olive tapenade is very quick and easy, and you can store it in a glass jar in the fridge until it's all gone. Enjoy it with warm bread as a sandwich spread, use it as a dip, or stuff it in vegetables for a flavorful delight—but make sure you use finely chopped fresh herbs, it will really make a difference!

Full article: http://inhabitat.com/diy-how-to-make-vegan-wild-mushrooms...

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