Before I started nutrition school, I attended a few of the senior presentations. They were on a variety of topics, such as the link between nutrition and childhood eczema, and how nutrition can be used to prevent Alzheimer’s and age healthily. However, one that really stood out was the presentation given by Amy Habuda entitled Mushrooms: A Look at Their Culinary Uses and Therapeutic Values. Amy talked for almost an hour about all the different ways mushrooms can be used to support our health, and I was completely fascinated the entire time!
And to top it off, she had actually prepared mushroom tapenade lettuce wraps for everyone to sample. Amy is not only a nutrition therapist but also a personal chef, so needless to say this mushroom tapenade was absolutely delicious and full of flavor.
Amy happened to distribute her recipe, and I realized last week that I had all the ingredients in my fridge! So I gave it a try. Maybe not the first recipe you’d turn to in the middle of winter, but now I have practiced it and will be ready to make it again for a summer cocktail party!
With Amy’s permission, I am going to share it with you today. Amy served this in lettuce wraps. Ed and I ate it with crackers and also mixed into quinoa and chicken for dinner. It was simple to prepare and contains 100% healthy ingredients that are safe for gluten-free eaters as well.
Recipe
8 ounces fresh cremini mushrooms, halved
1 large sweet red pepper, seeded and quartered
1 medium sweet onion, unpeeled and halved
2 tbsps olive oil, divided
2 large garlic cloves, minced
½ cup kalamata olives, pitted
2 tbsps balsamic vinegar
2 tbsps fresh basil, finely chopped
¼ tsp sea salt
¼ tsp black pepper
1 pinch cayenne pepper
Toss mushrooms and red pepper with 1 tbsp olive oil. Place mushrooms, red pepper, and onion on baking sheet cut sides down. Broil on HIGH of middle rack until skins are blackened (time depends on oven; took me 10 minutes). Cool 5 minutes and peel pepper and onion, discarding skins. Cut pepper and onion into chunks. Place roasted veggies, garlic, olives, vinegar and remaining oil in food processor and pulse until finally chopped (not pureed). Transfer mixture into a bowl and mix in basil, salt, black pepper and cayenne. Cover and chill until serving time.
Cremini mushrooms are usually labeled at the grocery store, but just in case, this is what they look like:
We ate this for snacks, lunches and dinners for two full days! Thanks to Amy for letting me share the recipe at PWN. If you have any questions for Amy or want to learn more about her personal chef and nutrition consultation services, you may e-mail her at amy.mnt@gmail.com or visit her website here.
Ed's Thumbs up is hilarious.
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