Wednesday, 30 March 2016

Chorizo and Mushroom Pan Fry

This is a great brunch recipe and gluten free if you don't chose to eat it with toast.  The kind of recipe which will sort you out and wake you up with enough gentle spice to tingle the tastebuds.

Chorizo and Mushroom Pan Fry - Serves 1


60g, 2oz Chorizo sausage, either the cooking kind or one that can be cut into chunky pieces
3 Large chestnut mushrooms or mushrooms of your choice
1 shallot or 1/2 onion
A few sprigs thyme
1/2 tsp Sweet smoked paprika
Toast and / or extra virgin olive oil to serve (optional)


Dry fry the chunks of chorizo in a non stick pan.  While that's frying for a minute or so, finely slice the shallots then add to the chorizo.  Fry over a medium - high heat until the onion is softened.  Slice the mushrooms into thick slices then add to the pan with some thyme and the paprika.  Continue to fry stirring regularly until the mushrooms are cooked through.

Season and serve with toast if liked and possibly a drizzle of extra virgin olive oil.

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