Mushroom and Chorizo on Toasted Sourdough |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
4 slices sourdough bread, thickly sliced |
4 tablespoons olive oil |
1 chorizo sausage, air-cured, sliced |
2 tablespoons butter |
2 garlic cloves, crushed |
150 g sliced mushrooms, mixed |
300 ml creme fraiche |
2 1/2 tablespoons parsley, finely chopped |
Directions:
1. 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.).
2. Cook the chorizo in a hot pan without oil until well browned, Remove from pan and drain on absorbent kitchen paper and keep warm.
3. 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.
4. Spoon 4 even amounts mushrooms mixture onto the 4 toasted sourdough slices and arrange chorizo on top.
5. Sprinkle with the reserved parsley and serve.
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