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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
anchovy fillet	4			403.4676	0.0	89.7602	2.2667
garlic	2	teaspoons	chopped	8.344	1.8514	0.3562	0.027999999999999997
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
parsley leaf	1	cup	packed	403.4676	0.0	89.7602	2.2667
olive oil	1/4	cup		238.68	0.0	0.0	27.0
water	2	tablespoons		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
king oyster mushroom	1	lb	sliced	403.4676	0.0	89.7602	2.2667
salt black pepper			ground	403.4676	0.0	89.7602	2.2667
portuguese cornbread sourdough bread	4	slices		403.4676	0.0	89.7602	2.2667
baby arugula	6	cups		403.4676	0.0	89.7602	2.2667
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
olive oil	1	tablespoon		238.68	0.0	0.0	27.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.