Name: Mushroom tapanade
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 1
Ingredients: 0 hands Cashew nuts; to taste Celtic sea salt; to taste Black pepper; 0 hands Fresh coriander; 70 ml Coconut milk; 45 g Brown mushrooms

Nuts

Culicool

Slowcooker

Food processor

Side dish

Paleo

Vegetarian

Vegan

Mushroom tapanade

Little Jar

 Cut your mushrooms into thin slices, so that they give off a lot of flavor. Add to your slow cooker. 

 Also pour the coconut milk into the slow cooker. 

 CULISLOW TIME! Leave the slow cooker on low for 4 hours. After 4 hours, check whether the coconut milk has absorbed enough flavor from the mushrooms and whether it has already turned dark. Otherwise leave it on longer. 

 Place the mushrooms in a food processor with as little coconut milk sauce as possible. You want to get a thick mass. Add cashew nuts &amp; fresh coriander if desired. Mix and you have a delicious tapenade. 

 Season even further with salt and pepper. 

Mushroom tapanade

Mushroom tapanade

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Macros(per serving)

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