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Categories:Viewed: 96 - Published at: 4 years ago
Ingredients
- 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
Method
- 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.).
- Cook the chorizo in a hot pan without oil until well browned, Remove from pan and drain on absorbent kitchen paper and keep warm.
- 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.
- Spoon 4 even amounts mushrooms mixture onto the 4 toasted sourdough slices and arrange chorizo on top.
- Sprinkle with the reserved parsley and serve.
