I’m sure many of us have grown up in a traditional “meat-and-three-veg” household. I did. I hate meat-and-three-veg the way my mother used to make it – the meat was always bland and overcooked and the veggies were boiled until they were water-logged and took on a strange grey colour. Her treatment of asparagus still makes me shudder.
These days I’m all about veggies cooked well and cooked with big flavours! This recipe uses chorizo to amplify the mushrooms which are the hero of the dish. This is also a great adaptable recipe and many other vegetables can be added including diced zucchini, pumpkin (dice and par-boil before adding it or use leftover roast pumpkin) and I’ve even occasionally thrown in the shredded remainder of a savoy cabbage.
Spanish Mushrooms
{Serves 2}
Ingredients
- 1 tbsp olive oil
- 1 chorizo sausage, sliced
- 1/2 red onion, thinly sliced
- 1 small red capsicum, diced
- 1 garlic clove, crushed
- 200g mushrooms, quartered
- 1/3 cup chicken stock
- 1 large handful baby spinach leaves (shredded silverbeet also works well)
- 1 tbsp fresh parsley, roughly chopped
Method
- Heat the oil in a pan over a medium heat
- Add the chorizo, onion and capsicum and cook until the chorizo is beginning to colour – about 5-10 minutes
- Add the garlic and mushrooms with a little salt and pepper
- Cook for 5 minutes
- Add the stock
- Cook until the stock has reduced to a thick sauce
- Throw in the spinach leaves and parsley and stir until the spinach has wilted
- Serve with a steak, lamb chops or a grilled tuna steak (and bread is recommended to soak up the sauce!)
