| 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 - 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>
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