Don't skip over this excellent antipasto because of the anchovy paste; only the cook will know it's there. There's no fishy taste at all, just exceptionally flavorful mushrooms and a bright, lemony tang.
4 teaspoons lemon juice
1/2 teaspoon anchovy paste
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
5 tablespoons olive oil
1 1/4 pounds mushrooms, cut into 1/8-inch slices
3 tablespoons chopped fresh parsley
How to Make It
In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, salt, and pepper. Stir in the oil. Add the mushrooms and parsley and toss.