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Date Added 2008-05-31 Times viewed 2992 Mushroom Tapenade |
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4 tbsp capers |
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Crush 2 tbsp of the capers with 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 spoon three tablespoons of the tapenade over them. Garnish with the remaining capers. |