Mushrooms With Spicy Spanish Sauce

~Leslie~'s Note:

An intriguing dish to serve either as a first course or as a vegetarian main. This bold red sauce will add texture and flavour to the mushrooms. If king oyster mushrooms are not available, use a mixture of mushrooms that you like. Using anchovies as flavouring is an integral part of Spanish cooking. from Food and Drink Magazine, Lucy Waverman.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

Spanish Sauce

• 4 anchovy fillets
• 2 teaspoons chopped garlic
• 1 teaspoon hot smoked spanish paprika
• 1 cup packed fresh parsley leaves
• ¼ 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 portuguesecornbread or 4 slices sourdough bread , loaf

Salad

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

Directions:

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.