*This simple recipe benefits from top-quality ingredients. Be sure to select fresh mushrooms and flavourful olives and oil for best results – the rest will come naturally. We recommend cremini, oyster, Portobello and black trumpet mushrooms, but feel free to try this recipe with your favourite mushroom varieties or experiment with something new.

¼ lb cremini mushrooms, roughly chopped

¼ lb Portobello mushrooms, roughly chopped

¼ lb oyster mushrooms, roughly chopped

¼ lb black trumpet mushrooms, roughly chopped

2 cloves of garlic, finely chopped

5 tablespoons olive oil

1/3 cup Kalamata olives, pitted

1/3 cup Moroccan black sundried olives, pitted

2 teaspoons fresh lemon juice

1 teaspoon anchovy, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon grainy mustard (we recommend Kozlik’s Triple Crunch)

Fine sea salt, to taste

Heat 3 tablespoons of olive oil in a sauté pan. Add garlic and cook over medium heat until fragrant, about 2 minutes. Add mushrooms and salt to taste, continue to cook over medium heat until mushrooms are softened and reduced, about 20 minutes. *Instead of salt you can also add some of the Moroccan black sundried olives or olive brine.

Once complete remove mushrooms from heat and let cool for a few minutes. Divide cooked mushrooms (including remaining cooking oil and garlic) into 2 batches.

Using a food processor, blend 1 batch of cooked mushrooms with the Moroccan black sundried olives, 1 teaspoon of lemon juice, ½ teaspoon anchovy, 1 teaspoon parsley, ½ teaspoon mustard. Process, adding 1 tablespoon of olive oil to emulsify until blended and roughly pureed. Empty food processor contents into large bowl and begin with the second batch.

Add remaining cooked mushrooms to the food processor along with Kalamata olives, 1 teaspoon lemon juice, ½ teaspoon anchovy and ½ teaspoon mustard. Process using the pulse function until ingredients are mixed and roughly chopped into very small chunky pieces.

Empty food processor contents into the same bowl as the first batch and mix the two together to combine the textures. Add 1 tablespoon of olive oil and salt to taste.

Serve immediately with crackers or crostini, or refrigerate to enjoy later. Can be served cold or warmed.

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