Sauteed mushrooms and peas with chorizo
For a midweek lunch or supper these sautéed mushrooms and peas with chorizo ticks all the boxes. It’s quick and easy, yummy, can be served on a pieces of toast or with pasta, rice, couscous etc.
Ingredients
Method
- Thinly slice the chorizo. Heat a frying pan and gently cook the chorizo over low heat until it realises its fat.
- Meanwhile, slice the onion, garlic and mushrooms.
- Add the onion and garlic to the pan and gently sauté for 5 minutes, then add the mushrooms, peas, marjoram, cayenne and stir for a minute.
- Add the tomatoes and lemon juice, then season with salt and pepper.
- Put a lid on and gently cook for 10 minutes or so.
- When the vegetables are tender, stir in the parsley leaves and serve.