Roasted Mushrooms With Anchovy Croutons

Ingredients

Makes 10

Anchovy croutons

6 white anchovy fillets

3 tablespoons olive oil (or the oil from the tin/bottle)

2 handfuls stale ciabatta, cut into 1cm cubes

Avo topping

1 large avocado

2 garlic cloves, minced

1 handful basil, chopped

Juice of half a lemon

10 large Portobello mushrooms, roasted

Preparation

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.