8ozfresh saffron milkcapssliced if large, left whole if small
½cupchoppedpeeled tomatoes
4ozbulk chorizo sausage
2tablespoonschopped flat leaf parsley
1teaspoonchopped fresh garlic
Kosher salt and pepperto taste
2tablespoonextra virgin olive oil for garnishingpreferably a peppery Spanish variety (optional)
High quality breadcrust removed and toasted
Instructions
In a large saute pan, render the fat from the chorizo and brown it lightly. With a slotted spoon, remove the chorizo, leaving the fat in the pan.
Reserve the chorizo until needed.
Heat the remaining fat and add the saffron milkcaps. Cook the saffron milkcaps on medium-high heat until lightly browned and caramelized, about 5 minutes. Season the mushrooms lightly with salt.
Add the garlic, stir and cook for 1 minute. Add the tomatoes, reserved chorizo and parsley and cook for 5 minutes more. Double check the seasoning for salt and pepper, then serve immediately on toast garnished with a drizzle of the olive oil.
Notes
Part of what makes this recipe special is the sausage- seek out a spicy, bulk chorizo from a Latino market for this.