Mushrooms Tapenade

Ingredients:

• 4 tablespoons capers
• 6 anchovy fillets, drained
• 1 cup olive oil
• 1/4 cup lemon juice
• Freshly ground black pepper
• 1 pound small mushrooms

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.