This is a hearty side dish, but not as much as it sounds. It is however, as delicious as it sounds. The flavour of the chorizo and mushroom are equally represented in the cream sauce, and the texture of the mushrooms is balanced by the casual surprise of delicious choritzo. This dish would also serve well as an amuse bouche or a filling for vol-au-vents.
- Chop chorizo and mushrooms as you like them
- Fry mushrooms in butter until about half cooked
- Add chorizo and cook until nearly done
- Add enough cream so that you can boil away the excess to be left with the amount you’d like for your sauce. Be sure to stir around the pan to capture all the chorizo and mushroom flavour in the pan.