Mushroom and Chorizo on Toasted Sourdough

Ingredients

• 4 slices sourdough bread, thickly sliced
• 4 tablespoons olive oil
• 1 chorizo sausage, air-cured, sliced
• 2 tablespoons butter
• 2 garlic cloves, crushed
• 150 g sliced mushrooms, mixed
• 300 ml creme fraiche
• 2 1/2 tablespoons parsley, finely chopped

Directions

1. 1

   Pan fry the bread in 3 tbs of the olive oil and drain on absorbent kitchen paper and keep warm. (If you prefer you can grill or even toast the bread without the oil.).

2. 2

   Cook the chorizo in a hot pan without oil until well browned, Remove from pan and drain on absorbent kitchen paper and keep warm.

3. 3

   Using a clean pan, heat the remaining 1 tbs of oil with the butter. Add garlic and mushrooms and cook, stirring for about 5 minutes or until mushrooms just start to soften, add the creme fraiche and let bubble without boiling for approx 3 minutes. Stir in the parsley, reserving a little for garnish.

4. 4

   Spoon 4 even amounts mushrooms mixture onto the 4 toasted sourdough slices and arrange chorizo on top.

5. 5

   Sprinkle with the reserved parsley and serve.