Ingredients

Spanish Sauce 4 anchovy fillets 2 tsp (10 mL) chopped garlic 1 tsp (5 mL) hot smoked Spanish paprika 1 cup (250 mL) packed parsley leaves cup (50 mL) olive oil 2 tbsp (25 mL) water Mushrooms 2 tbsp (25 mL) olive oil 1 lb (500 g) king oyster mushrooms, thinly sliced Salt and freshly ground pepper 4 slices Portuguese cornbread or sour dough loaf Salad 6 cups (1.5 L) packed baby arugula 1 tsp (5 mL) balsamic vinegar 1 tbsp (15 mL) olive oil Maldon salt for garnish

Description

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 Flavo

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