France remains one of the most popular vacation destinations for Dutch people, and what better way to hold on to that French summer feeling than to serve this delicious mushroom-nut dip with a glass of wine?

The recipe comes courtesy of Dutch chef Jonathan Karpathios, who shared a few of his favorite tapenades and dips in his latest cookbook Echt Eten 2. Says Karpathios, "This mushroom tapenade tastes great with bread or as a topping for grilled meats."

See Also

Black Olive Tapenade Recipe

Traditional Dutch Pork Head Pâté (Balkenbrij)

More Dutch Appetizers

Ingredients

• 3 tbsp butter
• 2 shallots, finely sliced
• 4 cups (250 g) mixed mushrooms, roughly chopped
• Nutmeg, salt and pepper to taste
• 3/4 cup (100 g) mixed nuts 
• 2 tbsp chopped flat-leaf parsley
• 2/5 cup (100 ml) sherry
• You will need: a food processor

• Prep Time: 20 minutes
• Cook Time: 10 minutes

• Total Time: 30 minutes
• Yield: Serves 4.

Preparation

Melt the butter in a frying pan or skillet. Add the shallots and mushrooms and sauté until cooked. Season to taste with nutmeg, salt and pepper. 

Place the mushroom mixture in a food processor and blend to a fine puree. 

Roast the nuts in the oven until they turn golden brown. Chop the nuts and add to the mushroom mixture, along with the chopped parsley.

Add the sherry to taste, and season with more salt and pepper, if needed.

 Spoon the mushroom and nut tapenade into a clean jar and keep refrigerated until ready to use. 

Tips:

• If using as a topping for grilled meats, place the tapenade on top of the cooked meat and place in the oven to warm through. 
• How to sterilize jars for home canning.

Echt Eten 2:

This mushroom-nut tapenade recipe was originally published in Dutch in Jonathan Karpathios' cookbook Echt Eten 2. We've translated and adapted the recipe for use on this site with the kind permission of the publisher. 

About the book

The follow-up to Karpathios' award-winning Echt Eten continues the passionate chef's search for ''real food'' on his annual vacation to the French countryside, where he was inspired to create over 100 recipes for his latest cookbook. The recipes range from classic French with a modern twist to international dishes with a dash of Dutch flair - and vegetables play a prominent role. Working closely with nature is a theme in Karpathios' cooking, and one that he addresses with helpful tips on how to grow your own salads, herbs and vegetables in a small container garden.

Says Karpathios, "In this book, you'll join me on my French vacation, and experience everything I do. You'll get to know the neighbors who teach me their artisan crafts and join me at the local farmers markets, where proud producers meet. It's all about real food, as it should be - delicious and no frills cooking. "

• Title: Echt Eten 2
• Author: Jonathan Karpathios
• Published by: Karakter Uitgevers B.V.
• Price: € 29.95
• ISBN 978 90 452 0418 5

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