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. ---------------------------------------------------------------------------
Nutrition
Ingredients
