Mushrooms With Spicy Spanish Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 anchovy fillets
• 2 teaspoons chopped garlic
• 1 teaspoon hot smoked spanish paprika
• 1 cup packed fresh parsley leaves
• 1/4 cup olive oil
• 2 tablespoons water
• 2 tablespoons olive oil
• 1 lb king oyster mushrooms, thinly sliced
• salt & freshly ground black pepper
• 4 slices portuguese cornbread or 4 slices sourdough bread, loaf
• 6 cups packed baby arugula
• 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil
• maldon salt (to garnish)

Recipe

• 1 add anchovies, garlic, paprika, parsley and olive oil to food processor or mini-chop and pulse to combine. (add water if needed to process until mixture resembles pesto.) reserve.
• 2 heat a large skillet over high heat. add oil then mushrooms and sauté until mushrooms have softened and are turning golden, about 3 to 5 minutes. reduce heat to medium-low and stir in spanish sauce. cook together until sauce is hot. remove from heat and season to taste with salt and pepper.
• 3 toast bread and place on individual serving plates. brush with any sauce left in skillet. divide mushroom mixture into 4 and heap onto toast. toss arugula with balsamic and olive oil and surround toasts with salad. sprinkle everything with a little maldon salt.