Back to Recipe Menu

Spanish style chorizo & mushrooms


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion and garlic until tender.
  • Add the paprika and stir to toast.
  • Then add a little more oil, if needed, with the chorizo and mushrooms. Toss for a few minutes to coat well.
  • Pour in the wine and vinegar. Mix well and reduce the liquid a bit.
  • Then add the stock with a little salt, quite a bit of ground pepper and the parsley. Stir and cook down to form a glaze.
  • Serve with grilled crusty bread on the side as a starter or snack.


  • olive oil
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tspn smoked (or plain) paprika
  • 1 large chorizo sausage, cooked & sliced
  • 16-20 small button mushrooms
  • a good splash of dry white wine
  • a good splash of red wine or sherry vinegar
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 1 heaped tbsp chopped fresh parsley

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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm