Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.56 Kcal (1078 kJ) | ||
| Calories from fat | 232.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.87g | 40% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 1% | |
| Sodium | 11.51mg | 0% | |
| Potassium | 19.55mg | 0% | |
| Total Carbs | 5.39g | 2% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 2.8g | 6% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 8.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 168.92 Kcal (707 kJ) | ||
| Calories from fat | 152.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.97g | 40% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 1% | |
| Sodium | 7.55mg | 0% | |
| Potassium | 12.82mg | 0% | |
| Total Carbs | 3.54g | 2% | |
| Sugars | 0.92g | 6% | |
| Dietary Fiber | 0.83g | 5% | |
| Protein | 1.84g | 6% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 5.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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