So, these chorizo mushrooms. What to say.
Chorizo stuffed mushrooms are unbelievably addictive. Salty, fatty, juicy – need I write on? Oh, yes, EASY as pie. Easier in fact, having made a few shitty pies in my time.
Where on earth did I come up with the idea for these magical mushrooms?? MADRID, Spain! The Meson del Champinon, to be exact. We ate here on our last night before heading back to our final destination, Barcelona, so it felt sort of like the “last night” (before the last three days). At this point we were SO TIRED and specifically soo tired of picking places to eat. People don’t talk about that part of traveling – they just skip right to the delicious meal, picture perfect setting, “best meal I’ver ever had” story. BUT luckily, you have me, a true realist (not pessimist, we don’t use that word).
Guess how much time goes into picking those places?? LOADS. If you are someone who needs the perfect balance of money, flavor, experience, and minimal lactose – then welllcome to your safe space. I am here to tell you that fighting with your spouse before every meal until you find the EXACT location that feels worth your precious Euros and calories, its OK. There is nothing like the tension of hunger and not speaking the language to bring out the worst in people.
The point is – WE DIDN’T RESEARCH THIS ONE! We heard about it from…Americans. Haha. If you are ever in Madrid – go on the Devour food tour, its amazing. On ours, we met an American couple that also structured each of their days around where and when they planned to eat, and it was like finding an oasis of information in the desert of Spanish speakers and tourist traps.
The Meson del Champinon is like a little gnome home, with low curved ceilings with mosaic writing on the walls and tiny chairs and a gnomish man playing the piano. You get your plate of bubbling mushrooms and they are DROWNING in oil and garlic. And now I’m salivating.
Most important takeaways:
- Derek ate mushrooms – this is huge. (It’s a texture thing, that can apparently be overlooked when filled with smoky, spicy chorizo)
- If you aren’t a joiner and want to make these at home alone and eat the whole pan standing in your kitchen – that’s fine. You will not be the first.
Happy beginning of holidays, homies! Its appetizer season! GO CRAZY!
- 1/2 lb small button mushrooms (20-25 total)
- 1/2 hard, cured chorizo (about 1/2 oz is needed)
- 4-5 cloves garlic
- 1/3 cup olive oil, plus more for drizzling (1/2c total)
- salt and pepper
De-stem mushrooms. Wash, or not. (I usually don't, but maybe you should?)
Cut slices of chorizo about 1/3" thick. Depending on diameter of your chorizo, cut in 9ths, or whatever is needed to get little chunks that fit in the center of the mushroom.
Mince/press the garlic and add to the cold OVEN SAFE pan with 1/3c olive oil. Place over medium heat for about 5 minutes
When it barely starts to sizzle, add stuffed mushrooms. Turn the broiler on.
8-10 minutes still over medium adding a few drizzles of olive oil over the whole thing as you go. The idea is to begin to soften the shrooms and slowly cook the garlic without BURNING IT!
Add a few turns of salt and pepper.
Note: if you have a gas stovetop my guess is you'll need to turn down the temp even more. The garlic wants to burn.
Transfer to broiler for about 3 minutes to get the chorizo all bubbly and crispy on the edges and the mushrooms softened through.
Transfer to a plate or leave in the pan - sprinkle with parsley and serve!
Note: that oil will be like LAVA. careful.