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.
