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Mushrooms Tapenade
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Spanish
Tapas
Amount Measure Ingredient -- Preparation Method
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4 tbsp Capers
6 Anchovy fillets -- drained
1 c Olive oil
1/4 c Lemon juice
Freshly ground black pepper
1 lb Small mushrooms
Rinse two tablespoons of capers and dry on a paper towel. Pound them and the
an chovies 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 pe pper 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 ca pers.
Stephanie da Silva - arielle@taronga.com
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