Mushroom and Chorizo on Toasted Sourdough

Recipe by Tisme
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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