Mushrooms tapenade

 
                             Mushrooms Tapenade
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Spanish
                 Tapas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tbsp          Capers
    6                    Anchovy fillets -- drained
    1      c             Olive oil
      1/4  c             Lemon juice
                         Freshly ground black pepper
    1      lb            Small mushrooms
 
 Rinse two tablespoons of capers and dry on a paper towel.  Pound them and the
 an chovies 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 pe pper 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 ca pers.
 
  Stephanie da Silva - arielle@taronga.com
 
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