Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  capers
  6                     anchovy fillets -- drained
  1                cup  olive oil
     1/4           cup  lemon juice
  1              pound  small mushrooms
                        Freshly ground black pepper

Preparation:

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.

Nutritional Information:

1979 Calories (kcal); 218g Total Fat; (97% calories from fat); 7g Protein; 5g Carbohydrate; 20mg Cholesterol; 1191mg Sodium