Roasted Anchovies with Mushroom and Garlic Crisps

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the cleaned anchovies dry with paper towels and arrange them on a parchment-lined baking sheet.

   Tip: Drying the anchovies prevents them from becoming too moist during roasting.

2. 2

   In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and sauté for 6-7 minutes until golden and any moisture has evaporated. Season with salt and pepper, then set aside on a plate.

   Tip: Cooking mushrooms in batches if needed prevents them from steaming rather than sautéing.

3. 3

   In the same skillet, reduce heat to medium and add the remaining 3 tablespoons of olive oil. Add the garlic slices and cook for 2-3 minutes until they turn light golden and become crispy, stirring occasionally. Pour the garlic oil mixture into a small bowl.

   Tip: Watch the garlic carefully to avoid burning, which makes it bitter.

4. 4

   Brush the anchovies lightly with some of the garlic-infused oil, then season with sea salt, black pepper, and red chili flakes. Roast in the preheated oven for 8-10 minutes until the skin is slightly crispy and the flesh is opaque.

   Tip: Anchovies cook quickly, so avoid overdoing them to maintain their delicate texture.

5. 5

   While the anchovies roast, return the cooked mushrooms to the skillet over low heat. Add the lemon juice, balsamic vinegar, and fresh thyme, stirring gently to combine.

   Tip: Warming the mushrooms again just before serving keeps them at the perfect temperature.

6. 6

   Transfer the roasted anchovies to a serving platter and arrange the warm mushroom mixture around them. Drizzle the remaining garlic-infused oil over the top and garnish generously with fresh parsley.

   Tip: Serve immediately while the anchovies are still warm and the mushrooms retain their heat.