Spanish Style Mushrooms

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

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.

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.

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.

Print Options: