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.