Mushroom and Chorizo on Toasted Sourdough
photo by I'mPat
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2-4
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
- 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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Reviews
-
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.
RECIPE SUBMITTED BY
Tisme
Australia