Roll tail of chop up close to chop. Tie with kitchen string.
Wipe mushrooms with a damp towel. Break stems from inside the caps. Use later in potage or slice and sauté. Put olives into cold water and bring to a boil. Drain, rinse, and drain again, ready for use. Drain anchovies and blot on paper towels. Wrap an anchovy around each olive. Set aside ready to us