Mushrooms With Spicy Spanish Sauce

• 4 anchovy fillets
• 2 teaspoons chopped garlic
• 1 teaspoon hot smoked spanish paprika
• 1 cup packed fresh parsley leaves
• 14 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)

1. Add anchovies, garlic, paprika, parsley and olive oil to food processor or mini-chop and pulse to combine.
2. (Add water if needed to process until mixture resembles pesto.)
3. Reserve.
4. Heat a large skillet over high heat.
5. Add oil then mushrooms and saute until mushrooms have softened and are turning golden, about 3 to 5 minutes.
6. Reduce heat to medium-low and stir in Spanish sauce.
7. Cook together until sauce is hot.
8. Remove from heat and season to taste with salt and pepper.
9. Toast bread and place on individual serving plates.
10. Brush with any sauce left in skillet.
11. Divide mushroom mixture into 4 and heap onto toast.
12. Toss arugula with balsamic and olive oil and surround toasts with salad.
13. Sprinkle everything with a little Maldon salt.

anchovy, garlic, paprika, parsley, olive oil, water, olive oil, king oyster mushrooms, salt, bread, arugula, balsamic vinegar, olive oil, salt

Taken from www.food.com/recipe/mushrooms-with-spicy-spanish-sauce-367509 (may not work)