Mushroom And Chorizo On Toasted Sourdough Recipes
MUSHROOM AND CHORIZO ON TOASTED SOURDOUGH
Any type mushrooms can be used in this recipe, I find mixing in some swiss brown adds a perfect flavour for this dish. Great for breakie, brunch, lunch or even dinner and better still....... its so quick and easy. If you prefer you can grill or even toast the bread without the oil and I also have used bacon instead of chorizo at times.
Provided by Tisme
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Pan fry the bread in 3 tbs of the olive oil and drain on absorbent kitchen paper and keep warm. (If you prefer you can grill or even toast the bread without the oil.).
- Cook the chorizo in a hot pan without oil until well browned, Remove from pan and drain on absorbent kitchen paper and keep warm.
- Using a clean pan, heat the remaining 1 tbs of oil with the butter. Add garlic and mushrooms and cook, stirring for about 5 minutes or until mushrooms just start to soften, add the creme fraiche and let bubble without boiling for approx 3 minutes. Stir in the parsley, reserving a little for garnish.
- Spoon 4 even amounts mushrooms mixture onto the 4 toasted sourdough slices and arrange chorizo on top.
- Sprinkle with the reserved parsley and serve.
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- Heat 1 tbsp oil in a sauté pan and fry the chorizo until starting to crisp. Remove with a slotted spoon and set aside. Add the butter to the pan and, once it begins to foam, add the mushrooms and shallots. Season and fry over a medium-high heat, stirring, for 5 minutes until softened and golden. Stir in the garlic and fry for 1 minute. Return the chorizo to the pan and heat through, then stir in most of the parsley.
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