In this recipe, the olives of the traditional tapenade are simply replaced by mushrooms ! I use pickled mushrooms here, but you can also use raw or blanched or steamed mushrooms !
Crush half of the capers with the anchovies in a mortar, then press through a sieve. Slowly add the oil while stirring, add the juice of one lemon and season with pepper. Cover and marinate for 4 hours.
Rub the drained mushrooms dry with kitchen roll, arrange in portions on plates and nap with the tapenade. Garnish with the remaining capers.
Silva, translated and modified by Rene Gagnaux
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