Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!newspeer1.nac.net!netnews.com!newsfeed.icl.net!newsfeeds.belnet.be!news.belnet.be!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Mushroom Tapenade Followup-To: rec.food.cooking Date: 15 Feb 2000 05:43:12 -0700 Organization: attcanada.net Lines: 25 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <049c01a90a61$08e10960$0da8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39610 MUSHROOMS TAPENADE 4 Tbsp capers 6 anchovy fillets, drained 1 cup olive oil 1/4 cup lemon juice 1 lb small mushrooms Freshly ground black pepper 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.