| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers | 4 | Servings | ||
INGREDIENTS
| 4 | tb | Capers |
| 6 | Anchovy fillets; drained | |
| 1 | c | Olive oil |
| 1/4 | c | Lemon juice |
| Freshly ground black pepper | ||
| 1 | lb | Small mushrooms |
INSTRUCTIONS
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 - [email protected] Posted to FOODWINE Digest 12 Sep 96 Date: Thu, 12 Sep 1996 21:22:09 -0400 From: Garry Howard <[email protected]>
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