Mushrooms Tapenade

Course : Mushrooms
Serves: 4
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4 tablespoons capers
6 fillets anchovy fillets -- drained
1 cup olive oil
1/4 cup lemon juice
1 pound small mushrooms
1 teaspoon freshly ground black pepper

Preparation / Directions:

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

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