Chorizo and mushroom stew

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.

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

Best recipe review Looks very dark 4.5/5 But tastes great and was good with hunks of bread. The Judge

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

1. Melt the olive oil in a pan and fry the onions and garlic until translucent, about 5 minutes.
2. Add the mushrooms, wine, tomato purée, Tabasco, thyme and seasoning.
3. When the mushrooms are almost cooked, drain off the liquid into another pan and reduce this by half.
4. Return the liquid to the mushroom. stir in the chorizo and walnuts and serve.

Serving suggestions

Serve with crusty bread.

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