Chorizo and mushroom stew: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Looks very dark</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">But tastes great and was good with hunks of bread.</span> <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
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Revision as of 16:59, 27 November 2020
Recipe review
Looks very dark
4.5/5
But tastes great and was good with hunks of bread. The Judge
| Chorizo and mushroom stew | |
|---|---|
 |
| Chorizo and mushroom stew, served with crusty bread | |
| Servings: | Serves 4 |
| Calories per serving: | 476 |
| Ready in: | 30 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
This recipe is a clone of Cogumelos Vila Vicosa, using chorizo instead of presunto or Spanish jamón serrano.
Although it does not look wonderful on the plate it was deliciously juicy and went really well with nice bread.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg small mushrooms, wiped
- 3 tablespoons of olive oil
- 2 large onions, diced or chopped
- 360 ml red wine
- 2 tablespoons tomato purée
- 1 medium chorizo sausage, skinned and thinly sliced
- 6 cloves of garlic, peeled and crushed. Or to taste
- 140 g walnuts, chopped
- Tabasco sauce, to taste
- A pinch of thyme
- Seasoning, to taste
-
Reduce the stock by half
-
Chorizo and mushroom stew, cooking the mushrooms
-
Chorizo and mushroom stew, the ingredients
Method
- Melt the olive oil in a pan and fry the onions and garlic until translucent, about 5 minutes.
- Add the mushrooms, wine, tomato purée, Tabasco, thyme and seasoning.
- When the mushrooms are almost cooked, drain off the liquid into another pan and reduce this by half.
- Return the liquid to the mushroom. stir in the chorizo and walnuts and serve.
Serving suggestions
Serve with crusty bread.
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