Wild Mushroom Tapenade

1. Warm 4 Tbsp. of olive oil in the frying pan.

2. Add the mushrooms, parsley, garlic, salt and pepper to taste, while tossing and stirring continuously until the mushrooms render their juices (about 5 minutes).

3. Stir in the wine, lower the heat slightly, then continue to cook while stirring occasionally until the liquid has evaporated and the mushrooms are tender (about 7 minutes).

4. Cool the mixture to room temperature.

5. Finely chop the mushroom mixture, olives, capers, anchovies, and lemon juice in a food processor.

6. Blend in the rest of the olive oil, until the tapenade thickens but it still has some texture.

7. Place the tapenade in a jar or tightly covered container, and refrigerate for at least 24 hours.

8. Bring the tapenade to room temperature, and serve it with (or on) bread, toasted pita, or crackers.

This tapenade can be made up to 3 days in advance.