Catalan style Saffron Milky Cap Mushrooms
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250g saffron milky cap mushrooms - chopped - keep small ones whole
1/2 cup chopped tomatoes - fresh 125g chorizo sausage 1 teaspoon garlic, crushed ¼ cup chopped parsley salt /pepper Method Remove skin and crumble sausage into a frying pan. REmove from pan. Sauté mushrooms in rendered sausage fat, until tender. Add chopped garlic cook for a minute or two, add parsley and return cooked sausage meat to the pan. Cook for 5 minutes. Serve on toasted sourdough bread with a drizzle of olive oil. |