Roasted mushrooms with anchovy croutonsMakes 10
6 white anchovy fillets
3 tbsp olive oil (or the oil from the tin/bottle)
2 handfuls stale ciabatta, cut into 1cm cubes
1 large avocado
2 garlic cloves, minced
1 handful basil, chopped
Juice of half a lemon
10 large Portobello mushrooms, roasted
For the anchovy croutons: Add the anchovies and the oil to a frying pan over a medium heat and cook until the anchovies melt. Add the bread and stir so each piece is well coated. You can either turn up the heat a little and fry the bread until it’s golden and crispy, or grill in the oven (which I prefer – it seems to produce more crunch).
For the avo topping: mash the avo in a bowl, add the garlic, basil and lemon juice and stir to a lovely mushy consistency. Season to taste.
To serve: Dollop a little of the avo mixture onto each mushroom and top with the glorious golden croutons. Try to have just one, I dare you.