Mushrooms and Anchovies

I toyed with calling this dish ‘mushrooms in anchovy sauce’ or ‘anchovies in mushroom sauce’ but neither quite fitted nor did it justice. It needs a base of butter-soft blandness to temper its wildness of flavour, so serve it atop a pile of creamy mash or plain pasta, and enjoy. The bolder the mushrooms the better the finished product, so choose from farmhouse, baby portobello, shiitake, wild, ceps or a mixture of whatever you can find. Plain white standard mushrooms also work, if you can’t