Mushrooms With Spicy Spanish Sauce

Ingredients

Spanish Sauce

• 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

Mushrooms

• 2 tablespoons olive oil
• 1 lb king oyster mushrooms, thinly sliced
• salt & freshly ground black pepper
• 4 slices portuguese cornbread or sourdough bread, loaf

Salad

• 6 cups packed baby arugula
• 1 teaspoon balsamic vinegar
• 1 tablespoon olive oil
• maldon salt (to garnish)

Directions

1. 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. 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. 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.