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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 75 g chorizo
  • 1 red onion
  • 2 cloves of garlic
  • 150 g mushrooms
  • 2 cups green peas
  • 2 pinches marjoram or oregano
  • 1 pinch cayenne
  • 1 handful cherry tomatoes halved
  • ½ lemon juiced
  • Fresh parsley leaves

Method
 

  1. Thinly slice the chorizo. Heat a frying pan and gently cook the chorizo over low heat until it realises its fat.
  2. Meanwhile, slice the onion, garlic and mushrooms.
  3. 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.
  4. Add the tomatoes and lemon juice, then season with salt and pepper.
  5. Put a lid on and gently cook for 10 minutes or so.
  6. When the vegetables are tender, stir in the parsley leaves and serve.