- Serves: 4
- Cooks In: 15 minutes
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Ingredients
2 tbs olive oil
1 garlic clove, crushed
1 small red chilli, finely chopped
1 small green chilli, finely chopped
150g button mushrooms, sliced
150g swiss brown mushrooms, sliced
200g mixed gourmet mushrooms like oyster & shiitaki, sliced
1 tsp smoked paprika
4 smoked chorizo sausages, split lengthways
Micro cres or baby rocket leaves, to serve
Extra virgin olive oil, to serve
Method
1
Preheat a barbecue plate on high heat until hot. Add oil, garlic, chilli and all the mushrooms, cook, turning often 4-5 minutes until golden and tender. Sprinkle over the paprika and turn to coat. Remove to a bowl, cover to keep warm.
2
Place chorizo sausages onto the barbecue, cut side down and cook for 4-5 minutes until lightly charred, turn and cook a further 2-3 minutes until warmed through.
3
Arrange chorizo onto serving plates, spoon over the mushrooms, scatter over the micro cress or rocket leaves, drizzle with a little extra virgin olive oil and serve.
Ingredients
2 tbs olive oil
1 garlic clove, crushed
1 small red chilli, finely chopped
1 small green chilli, finely chopped
150g button mushrooms, sliced
150g swiss brown mushrooms, sliced
200g mixed gourmet mushrooms like oyster & shiitaki, sliced
1 tsp smoked paprika
4 smoked chorizo sausages, split lengthways
Micro cres or baby rocket leaves, to serve
Extra virgin olive oil, to serve
