Roasted Chorizo with Mushroom
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. Spanish chorizo and cremini mushrooms are a match made in heaven, with the smokiness of the sausage playing beautifully against the earthy mushrooms. Plus, cremini mushrooms are packed with B vitamins and antioxidants, so you're getting something genuinely good for you with every bite. The best part? Most of the work is just chopping and roasting, leaving you free to relax while your oven does the heavy lifting.
Ella x
Ingredients
- 340 gspanish chorizo(sliced into 1/4-inch thick rounds)
- ½ kgcremini mushrooms(quartered)
- 3 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 1 teaspoonsmoked paprika
- 2 tablespoonssherry vinegar
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes(optional)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large roasting pan with parchment paper or lightly oil it.
Tip: A hot oven ensures the chorizo crisps up nicely while the mushrooms develop a golden exterior.
- 2
In a large bowl, combine the sliced chorizo, quartered mushrooms, olive oil, minced garlic, thyme, paprika, sea salt, black pepper, and red pepper flakes if using.
Tip: Toss gently but thoroughly to distribute the seasonings evenly throughout.
- 3
Spread the chorizo and mushroom mixture in a single layer on the prepared roasting pan, making sure pieces are not overcrowded.
Tip: If needed, use two pans to avoid steaming the ingredients instead of roasting them.
- 4
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chorizo is browned and crispy at the edges and the mushrooms are tender and golden.
Tip: Watch for moisture to evaporate and the natural oils to caramelize the ingredients.
- 5
Remove from the oven and immediately drizzle the sherry vinegar over the hot roasted mixture, stirring quickly to coat everything with the tangy liquid.
Tip: The heat will help the vinegar reduce slightly and deglaze any flavorful browned bits stuck to the pan.
- 6
Taste and adjust seasonings as needed. Transfer to a serving dish and enjoy warm or at room temperature.
Tip: This dish is delicious served with crusty bread to soak up the flavorful juices, or over creamy polenta.
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