Side Pannel
Mushrooms Tapenade
Ingredients List
- 4 tb Capers
- 6 Anchovy fillets; drained
- 1 c Olive oil
- 1/4 c Lemon juice
- Freshly ground black pepper
- 1 lb Small mushrooms
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.
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.
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