Recipe by ~Leslie~
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.
- 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)
Directions See How It's Made
- 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.
- 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.
- 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.