Mushrooms and chorizo on toast

Ingredients

•  1/4 cup (60ml) olive oil
•  2 (560g) mild chorizo sausages, thinly sliced
•  1 large onion, halved, thinly sliced
•  2 cloves garlic, finely chopped
•  1/2 teaspoon sweet paprika or mild Spanish paprika
•  400g button mushrooms, stalks trimmed, thickly sliced
•  200g Swiss brown mushrooms, stalks trimmed, thickly sliced
•  200g grape tomatoes
•  8 slices Italian-style bread, toasted
•  1/3 cup coarsely chopped flat-leaf parsley

Method 

Step 1
Heat oil in a large, heavy-based frying pan over low-medium heat and cook chorizo, in 2 batches, for 1-2 minutes each side or until browned, then remove from pan. Add onion, garlic, paprika and 1 teaspoon salt to pan and cook, stirring occasionally, for 5 minutes or until onion is soft.
Step 2
Increase heat to medium, then add mushrooms and tomatoes to pan and cook, tossing, for 8 minutes or until mushrooms are tender and tomatoes are soft. Spoon over toast on plates and season to taste with freshly ground black pepper and parsley.

Notes

Chorizos are highly seasoned coarse pork sausages available from the delicatessen counter of supermarkets. If you have Spanish paprika in your pantry, replace the sweet paprika to give this recipe an authentic smoky flavour.


Source:

http://www.taste.com.au/recipes/9699/mushrooms+and+chorizo+on+toast