Yield: 4 Servings
|6||Anchovy fillets; drained|
|1 cup||Olive oil|
|¼ cup||Lemon juice|
|Freshly ground black pepper|
|1 pounds||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@...
Posted to FOODWINE Digest 12 Sep 96 Date: Thu, 12 Sep 1996 21:22:09 -0400 From: Garry Howard <g.howard@...>