<-----googlescript--->

Mushrooms Tapenade



  • Prep Time: N/A
  • Cooking Time: N/A

Mushrooms Tapenade

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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.

Ingredients:

4 tb Capers
6 Anchovy fillets; drained
1 c Olive oil
1/4 c Lemon juice
Freshly ground black pepper
1 lb Small mushrooms

Serves:

4 Servings

Flag as inappropriate