Ingredients for Mushroom And Chorizo On Toasted Sourdough
- 4 slices sourdough bread
- 4 tablespoons olive oil
- 1/2 cup sliced chorizo sausage
- 1 tablespoon butter
- 2 cloves minced garlic
- 8 ounces sliced mushrooms
- 1/4 cup creme fraiche
- 2 tablespoons chopped fresh parsley
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How to Make Mushroom And Chorizo On Toasted Sourdough
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 4 slices of sourdough bread and cook until golden brown and crispy, about 2-3 minutes per side. Remove from skillet and drain on paper towels.
- In the same skillet, add 1/2 cup sliced chorizo. Cook over medium-high heat until browned and crispy, about 5-7 minutes. Remove from skillet and drain on paper towels.
- Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add 2 cloves minced garlic and 8 ounces sliced mushrooms (any variety, or a mix including Swiss brown). Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in 1/4 cup crème fraîche and simmer for 3 minutes, until slightly thickened. Do not boil.
- Stir in 2 tablespoons chopped fresh parsley, reserving a little for garnish.
- Divide the mushroom mixture evenly among the 4 sourdough slices. Top each slice with the cooked chorizo.
- Garnish with the reserved parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
7g
Fat
257g
Carbs
25g
