Madrid makes some mean Tapas and one of the best are the mushrooms stuffed with chorizo, lemon, parsley and garlic. Super easy and tasty for a tapas party. This recipe is inspired by the best, Meson del Champinion in Madrid.
1 pint button mushrooms – washed, caps removed, reserved, and chopped
1 link of hot chorizo – chopped into thick chunks then quartered
1 lemon – Cut in Half
1/4 c dry white wine
1 bunch parsley – finely, very finely, very, very finely minced
2-3 T Olive Oil – The good stuff, extra virgin, first cold press, fresh from last Novembers harvest somewhere in the world, that stuff.
1 clove garlic – peeled and minced
Salt Pepper to taste
In a tray, place all of the mushrooms face up and add a piece of the chorizo and some of the chopped mushroom cap.
Take a bowl, squeeze the lemon into the bowl and remove the seeds.
Add parsley, garlic, olive oil, pepper and salt to the juice. Add the wine and if handy pour into a condiment squirt bottle or equivalent for later use.
On a grill, or a stove top, place each mushroom touching closely together on medium to medium heat and season with some salt and pepper.
Let the mushrooms begin to cook until they look like they may begin to burn about 6 to 8 minutes. Here is the real technique part.
Pour the juice or spoon on top of each mushroom instead of squirting creating a steaming effect. continue drizzling the juice onto the mushrooms until they are nicely cooked.
Allow the steam from the juice to cook the mushrooms and cool the pan or grill surface preventing the burning for another few minutes.
With toothpicks, grab each mushroom and put on a plate
Serve hot with cervesas!! Enjoy!