Mushroom And Chorizo On Toasted Sourdough

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 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.).
• 2 cook the chorizo in a hot pan without oil until well browned, remove from pan and drain on absorbent kitchen paper and keep warm.
• 3 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.
• 4 spoon 4 even amounts mushrooms mixture onto the 4 toasted sourdough slices and arrange chorizo on top.
• 5 sprinkle with the reserved parsley and serve.