Ingredients:
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4 tblsp capers
6 anchovy fillets, drained
1 cup olive oil
1/4 cup lemon juice
1 lb small mushrooms
Freshly ground black pepper
Instructions:
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Rinse two tablespoons of capers and dry on a paper towel. Pound them
and the anchovies in a mortar or press them through a sieve with a
spoon. When the mixture is reduced to a paste, transfer it to a mixing
bowl. Add the oil little by little, stirring as you do it. Add the
lemon juice and pepper to taste. Let the sauce stand in a covered
container at least 4 hours before serving. Remove the stems from the
mushrooms and clean them with a damp paper towel. Place five on each
plate and spoon three tablespoons of the tapenade over them. Garnish
the plates with the remaining capers.
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