Chorizo and mushroom stew
Although it does not look wonderful on the plate it was deliciously juicy and went really well with nice bread.
- 1 kg small mushrooms, wiped
- 3 tablespoons of olive oil
- 2 large onions, diced or chopped
- 360 ml red wine
- 2 tablespoons tomato purée
- 1 medium chorizo sausage, skinned and thinly sliced
- 6 cloves of garlic, peeled and crushed. Or to taste
- 140 g walnuts, chopped
- Tabasco sauce, to taste
- A pinch of thyme
- Seasoning, to taste
- Melt the olive oil in a pan and fry the onions and garlic until translucent, about 5 minutes.
- Add the mushrooms, wine, tomato purée, Tabasco, thyme and seasoning.
- When the mushrooms are almost cooked, drain off the liquid into another pan and reduce this by half.
- Return the liquid to the mushroom. stir in the chorizo and walnuts and serve.
Serve with crusty bread.
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