Mushroom Tapenade

Michal Frischman January 21, 2026

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Duxelle is that lovely layer of deliciousness between the meat and puff pastry in a classic beef Wellington, and any time I make the stuff I realize it’s my favorite part of the dish. So why not make it its own thing? Classic duxelle calls for sautéing chopped mushrooms, but I wanted to do a version where you can make a double batch of mushrooms and get both types of dips, so it’s a backwards version. The key is to let the mushrooms get really nice and brown so they don’t get liquidy.

44

40m 10

Easy Vegetarian Pescatarian Gluten Free Vegan Low Carb No Refined Sugar Parve

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Ingredients

Mushroom Tapenade

2 tablespoons Gefen Canola Oil
1 small onion, diced
14–16 ounces (400–450 gram) mushrooms, sliced
1–2 sprigs thyme (optional)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, or to taste
1/3 cup pitted Tuscanini Castelvetrano or other mild olives
1 large bunch parsley
1/3 cup robust olive oil
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Tuscanini Lemon Juice)

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dips Michal Frischman Michal Frishman mushrooms tapenade

Directions

Heat oil in a large skillet.
Sauté the onions for about 15 minutes or until edges are brown. Season to taste. Add mushrooms and thyme, if using, and cook until all the liquid has been released and evaporated and the mushrooms are very well browned, about 20 minutes. Season with salt and pepper to taste. Cool completely.
In the bowl of a food processor, pulse the olives and parsley until chopped. Add sautéed onions and mushrooms and pulse a few more times until all is well-chopped. Add in olive oil and lemon juice and pulse one to two more times until well-combined. Store in the fridge for up to one to two weeks.

Description:

Food and Prop Styling by Shiri Feldman

Photography by Felicia Perretti

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Stephanie G Gurland • 4 years ago

Mushroom Tapenade

Michal Frischman

Family Table by Mishpacha Magazine

Recipe Description:

Duxelle is that lovely layer of deliciousness between the meat and puff pastry in a classic beef Wellington, and any time I make the stuff I realize it’s my favorite part of the dish. So why not make it its own thing? Classic duxelle calls for sautéing chopped mushrooms, but I wanted to do a version where you can make a double batch of mushrooms and get both types of dips, so it’s a backwards version. The key is to let the mushrooms get really nice and brown so they don’t get liquidy.

Ingredients

Mushroom Tapenade

2 tablespoons Gefen Canola Oil
1 small onion, diced
14–16 ounces (400–450 gram) mushrooms, sliced
1–2 sprigs thyme (optional)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, or to taste
1/3 cup pitted Tuscanini Castelvetrano or other mild olives
1 large bunch parsley
1/3 cup robust olive oil
juice of 1/2 lemon (or about 1 and 1/2 tablespoons Tuscanini Lemon Juice)

Directions

Step 1 - Prepare the Mushroom Tapenade

Heat oil in a large skillet.
Sauté the onions for about 15 minutes or until edges are brown. Season to taste. Add mushrooms and thyme, if using, and cook until all the liquid has been released and evaporated and the mushrooms are very well browned, about 20 minutes. Season with salt and pepper to taste. Cool completely.
In the bowl of a food processor, pulse the olives and parsley until chopped. Add sautéed onions and mushrooms and pulse a few more times until all is well-chopped. Add in olive oil and lemon juice and pulse one to two more times until well-combined. Store in the fridge for up to one to two weeks.

Step 2 - Credits