Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms, garlic and herbs; saute 5 minutes. Add wine, reduce heat and simmer until almost all liquid evaporates, about 7 minutes. Transfer to processor; cool. Add olives, capers, anchovies and juice; process using on/off turns until finely chopped. Gradually blend in 4 tablespoons oil (do not over-blend). Transfer to bowl. Cover; chill at least 1 day and up to 5 days. Serve with baguette slices. 8 SERVINGS app120