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

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