Chorizo Mushrooms Recipes

CHORIZO & MUSHROOMS

Steps:

• Heat a large non stick frying pan over medium heat and add the chorizo and cook, turning occasionally for 5 mins or until golden brown.
• Add the mushroom and cook stirring for 5 minutes or until mushroom softens.
• Stir in the rosemary and thyme and toss until combined.
• Transfer to a warm serving bowl and serve immediately.

STUFFED MUSHROOMS (HONGOS RELLENOS DE CHORIZO)

Steps:

• Preheat oven to 400 degrees F.
• Cut the chorizo into 1-inch pieces and put them in a food processor. Pulse until the chorizo is finely chopped. Set aside.
• Remove the stems from the mushrooms. Mince half the stems (this can be done in the work bowl of the food processor). Reserve the other half of the stems for another use or discard them. Brush the mushroom caps with 1 tablespoon of the olive oil and set on a baking sheet. Set aside.
• Pour the remaining 1/3 cup olive oil into a large skillet over medium-high heat. Add the onion and minced mushroom stems. Cook, stirring, just until soft, 2 to 3 minutes. Add the bread crumbs and toss and stir until toasted golden brown. Scrape the bread crumb mixture into a bowl and set aside.
• Wipe the skillet clean with paper towels and add the minced chorizo. Cook over high heat until fragrant and glossy, about 3 minutes. Add to the bread crumb mixture. Add the chicken stock and parsley and fluff with a fork. Stir in the Manchego cheese. Use a spoon to fill the mushroom caps, mounding the stuffing attractively. Bake until stuffing is lightly browned, 20 to 25 minutes. Serve hot or warm.

QUICK AND TASTY CHORIZO PASTA

Steps:

• Pour the oil into a large pan (a wok is the best option) and sauté the onion, garlic and mushrooms until the onion is translucent, the garlic is cooked (but not brown) and the mushrooms are just about cooked.
• Add the chorizo and tinned tomatoes; simmer for 5 minutes
• Whilst the sauce is cooking add your pasta to very salted boiling water (the Italians say the water should be as salty as the Mediterranean Sea).
• Add chilli powder, black pepper, fresh basil a sprinkle of salt to the sauce and cook for a further 5 minutes. Stirring on a regular basis.
• Stir in the cream and cook for 5 minutes, stirring on a regular basis
• Drain the pasta once cooked and add to the sauce. Cooked on a high heat for 1 minute whilst stirring. Do not let it stick.
• Garnish with chopped basil, grated parmesan cheese and black pepper.
• Serve with garlic bread.

CHORIZO AND MUSHROOM FIDEUA

Steps:

• Preheat oven to 400°F. Heat olive oil in heavy deep paella pan skillet over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 8 minutes. Add mushrooms and sauté 4 minutes. Add paprika and cayenne and stir just until fragrant, about 30 seconds. Add tomatoes and green pepper and sauté 2 minutes. Add chicken broth, wine, chorizo. Bring mixture to simmer. Break pasta in half and add to pan. Cook until pasta is tender, stirring occasionally, about 8 minutes. Set pan in oven and bake until all liquid is absorbed and pasta is crusty, about 25 minutes. Sprinkle with parsley.

CHORIZO, TOMATO, AND MUSHROOM SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until browned, about 4 minutes. Add mushrooms, red and green bell peppers, and garlic and cook, stirring occasionally, until vegetables are soft, 6 to 8 minutes. Stir in tomatoes with juices, chicken stock, marjoram, basil, salt, and red pepper flakes; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.