Mushrooms Tapenade
Photo: flickr user atl10trader
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
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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.
Tools
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Yield:
1.0 servings
Added:
Tuesday, December 29, 2009 - 10:37pm