Mushroom Tapenade With Truffle

I adore mushrooms, especially in wintertime. They go so well with the rich taste of rosemary, thyme and truffle… but even in summer on the BBQ, I am a big fan of them.

Today I decided I wanted to do something different with them, and then the idea of a mushroom tapenade popped up in my head. Actually, quite a good idea, as we are trying to separate carbohydrates, fats and proteins in our meals. So a nice vegetable-based spread for on my sandwich was more than welcome! What about you, also trying to improve your digestion by not mixing carbs with fats or proteins? So far we really are positive about the impact on our bodies. I do find it a bit of a challenge to make everybody happy at the dinner table, where my husband is more of a meat guy and I am more on the carbs side. But challenge inspires creativity, which is always a good thing! This tapenade proves that!