Mushrooms Recipe

Mushroom & Chorizo Pilaf

April 18, 2016

Mushroom & Chorizo Pilaf 0 5 0


  • Cook 30 mins
  • 30 mins

    30 mins

  • Serve 8 Servings


1¾ cups basmati rice, rinsed

2 tbs olive oil

2 tbs red wine vinegar

2 tsp smoked paprika

400g button mushrooms, thinly sliced

2 brown onions, halved, thinly sliced

2 chorizo sausages, chopped

½ cup flaked almonds, toasted

½ cup green olives, pitted, chopped

¼ cup flat-leaf parsley leaves, chopped


1Cook the rice following the absorption method on the packet. Rinse under cold water to refresh. Drain well. Spread the rice onto a baking tray, cover and refrigerate 1 hour if time permits.

2Whisk the oil, vinegar, paprika and salt and pepper in a ceramic bowl until well combined. Add mushrooms and stir to coat. Cover and stand 30 minutes to allow mushrooms to absorb the dressing. Place onions onto a microwave-safe plate, cover loosely with damp paper towel and microwave on High/100% for 3 minutes until just tender.

3Preheat barbecue plate on medium. Add the chorizo and cook 2-3 minutes until it starts to colour. Add the onions and cook for 3 minutes, then add the marinated mushrooms, cook, tossing for 3-4 minutes until mushrooms are tender.

4Spoon the mushroom chorizo mixture into a large bowl, add the rice, almonds, olives and parsley. Toss gently to combine. Serve with barbecue fish, chicken or lamb.