Recipe by Tisme
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.
Top Review by I'mPat
Great little lunch for the DH and I. Toasted sour dough under the grill and the only change I made was to add the butter to cook the mushrooms in with the oil that chorizo was cooked in to give the mushrooms the flavour. I served mine as suggested but the DH prefers to serve his on the side of his bread. As was I couldn't get through the second slice of sourdough but ate up all the mushrooms. Thanks Tisme, made for Aussie.Kiwi Recipe Swap #43 August 2010.
- 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 See How It's Made
- 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.