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Ingredients
- 1 dried chorizo, (about 150g) sliced
- 500g field or portobello mushrooms, cut into quarters
- 1 clove garlic, sliced
- 3 tbsp extra-virgin olive oil
- 1/3 a cup of fino (dry) sherry
- 3 tbsp tomato sugo or 2 tinned tomatoes, chopped
- 2 tbsp chopped parsley
Method
Gently heat a large frying pan and cook the chorizo in the oil for a few minutes until a little crisp.
Add the garlic and cook until golden. Reduce the heat and add mushrooms and a little salt (careful because the chorizo is salty). Stir and cook for 4-5 minutes until the mushrooms are coloured and have begun to soften.
Add the sherry and tomato sugo and reduce the heat. Cook gently until the mushrooms are cooked and the sauce is reduced.
