LOCATION: Recipes >> Dips >> Tapenade 07
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Tapenade 07
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Mushrooms Tapenade
4 tablespoons capers
6 anchovy fillets, drained
1 cup olive oil
1/4 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.
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