Thinly slice the salad onions and garlic.
Cut the mushrooms, if they are too big.
Remove the skin of the chorizo, then cut the meat into small pieces.
Heat the oil in a pan then fry the chorizo and onion pieces over low heat until the sausage has released its fat.
Add the mushrooms and garlic and stir for a minute, then add the vinegar and let it sizzle a bit, before adding a drop of water. Season to taste.
Put a lid on and sauté for 5-8 minutes, until the mushrooms are tender.
Add the parsley and serve warm