Chorizo and mushroom stew

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Chorizo and mushroom stew
Chorizo and mushroom stew
Chorizo and mushroom stew, served with crusty bread
Servings:Serves 4
Calories per serving:476
Ready in:30 minutes
Prep. time:10 minutes
Cook time:20 minutes
Recipe author:Chef
First published:20th January 2013
Reduce the stock by half
Chorizo and mushroom stew, cooking the mushrooms
Chorizo and mushroom stew, the ingredients

This recipe is a clone of Cogumelos Vila Vicosa, using chorizo instead of presunto or Spanish jamón serrano.

Although it does not look wonderful on the plate it was deliciously juicy and went really well with nice bread.


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  1. Melt the olive oil in a pan and fry the onions and garlic until translucent, about 5 minutes.
  2. Add the mushrooms, wine, tomato purée, Tabasco, thyme and seasoning.
  3. When the mushrooms are almost cooked, drain off the liquid into another pan and reduce this by half.
  4. Return the liquid to the mushroom. stir in the chorizo and walnuts and serve.

Serving suggestions

Serve with crusty bread.

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