
Niçoise Mushrooms
Ingredients:
- 2 Tbs. olive oil
- 4 salt-cured anchovies, halved and filleted
- About 2 Tbs. milk
- 2 large garlic cloves, chopped
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 1/2 tsp. dried lavender
- 1 1/2 lb. small to medium fresh button
  mushrooms, brushed clean and stems
  removed - Coarse salt and freshly ground pepper, to taste
Directions:
Place the anchovies in a single layer in a small, shallow bowl. Pour on enough milk nearly to cover them and let stand for 5 to 10 minutes. Drain off the milk and discard. Pat the anchovies dry with paper towels, removing any tiny bones in the process.
On a cutting board, chop together the anchovies, garlic, rosemary, thyme and lavender until the mixture is evenly minced but not reduced to a paste.
Place the mushrooms in the prepared baking dish and toss to coat evenly with the oil. Sprinkle the anchovy mixture evenly over the mushrooms. Season with salt and pepper.
Roast the mushrooms until tender, 15 to 17 minutes, depending upon their size. Remove from the oven and transfer to a warmed serving dish. Serve hot.