Recipe - Mushrooms Tapenade

4 tablespoon Capers
6 Anchovy fillets; drained
1 cup Olive oil
One fourth cup Lemon juice
Freshly ground black pepper
1 pound Small mushrooms

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.

Stephanie da Silva arielle@taronga.com
Posted to FOODWINE Digest 12 Sep 96

Date: Thu, 12 Sep 1996 21:22:09 0400

From: Garry Howard g.howard@IX.NETCOM.COM