Here’s what you need:

Ingredients:

½ pound uncooked pasta of choice (we used pappardelle)
3 tablespoons unsalted butter
1 pound oyster mushrooms, cut into bite-size pieces
3 cloves garlic, chopped
½ teaspoon salt
½ teaspoon black pepper
¼ cup basil chopped
¼ cup cheese (parmesan or mozzarella)

Preparation:

Cook pasta in a large pot of salted water for 10 minutes. Save ½ cup of pasta water and put it aside when draining the pasta.
While pasta is cooking, prepare the mushrooms. Melt 1 tablespoon of butter in a pan over medium heat. Fry oyster mushrooms in a single layer until both sides are golden. Continue with the rest of the mushrooms repeating the same steps. Melt the butter in the pan before cooking each batch of mushrooms. Once all done, transfer all fried mushrooms back in the pan.
Add in garlic, salt and black pepper and cook them together for 1-2 minutes.
Add in your pasta water. Bring it to a boil. Let it simmer for 5 minutes.
Toss in the pasta and let it cook together for 2-3 minutes. Taste and add more salt if needed. Remove from the heat.
Serve immediately with fresh basil leaves and some grated cheese on the top.

This is definitely a recipe that brings people together around the table! Hearty, full of flavour and so delicious! Bon Appétit!

Looking for a dish to bring to a potluck or hosting a dinner party? This recipe is so easy to prepare and, because it’s vegan, gluten-free, and nut-free, it’s sure to appeal to a wide variety of people.

Ready to get started? Here’s what you’ll need:

Ingredients:

• 1 ½ teaspoon olive oil
• 200g mushrooms, roughly chopped
• 2 garlic cloves, crushed
• 40g of your preferred olives (we recommend black or Kalamata olives), pitless
• 1 teaspoon capers in vinegar
• 1 teaspoon red wine vinegar
• 1 tablespoon fresh parsley, optional

Preparation:

• In a frying pan over high heat, heat the olive oil before adding the chopped mushrooms.
• Cook the mushrooms for 3-4 minutes until golden, stirring occasionally.
• Turn the heat down to medium and place the crushed garlic in the pan. Cook for a minute.
• Turn off the heat and place your mushroom mixture in a blender. 
• Place the pitless olives in the pan you just used, with the heat off, for about 30 seconds. The goal here is to slightly heat up the olives to release their flavour, not to cook them.
• Add the warm olives to the blender, along with the capers, red wine vinegar, and parsley.
• Pulse a few times to get your desired consistency, depending on what you’ll be using the tapenade for. A chunkier tapenade is great on crackers, while a smoother tapenade would be perfect as a dip.
• Enjoy immediately or keep in the fridge, covered, for up to 3 days.

How will you use your tapenade? We can’t wait to see the results! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.