MUSHROOM TAPENADE
Serves 6
The Tapenade is served throughout southwestern France and the Riviera and is traditionally spread on toasted bread.

4 tbsp capers, rinsed and dried
6 anchovies, drained and rinsed to remove most of the saltiness
1 garlic clove chopped
1 cup olive oil
1/4 cup lemon juice
ground pepper
1 lb large mushroom caps

In a mortar, pound 2 tbsp of the capers, the anchovies and garlic to a paste, then scrape into a mixing bowl. Add oil very gradually, stirring, as for mayonnaise. Add lemon juice and pepper to taste, stir thoroughly and let stand covered at least for 4 hours. Wipe the mushroom caps and place in a serving dish. Spoon Tapenade into the mushrooms and garnish with remaining capers. If there is some remaining Tapenade, pass it with bread slices and crackers.