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Mushrooms & chorizo


  • Heat the oil in a non-stick pan and gently saute the onion and garlic. Add the mushrooms and paprika and toss for a few minutes to coat well. Then add the vinegar, wine, most of the parsley, the stock and seasonings. Mix well and cook for about 5 mins until reduced to a glaze. Taste for seasoning.
  • Cook the chorizo in a really hot non-stick pan until crispy. Then drain on kitchen paper towels and toss with the mushrooms. 
  • Serve in a small bowl with the remaining parsley sprinkled on top and good crusty bread (or toast) on the side.


  • 1 tbsp olive oil
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • 18-24 tiny button mushrooms
  • 1 tspn smoked (or normal) paprika
  • a splash of sherry (or red wine) vinegar
  • a splash of dry white wine
  • 2 tbsp freshly chopped parsley
  • ¼ cup chicken stock
  • freshly ground salt & pepper
  • 2 chorizo sausages, sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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