Mushroom and chorizo bruschetta
- 100gm sliced white medium Vitamin D Mushrooms
- 50gm chorizo, sliced (half moons)
- 1/2 red onion, sliced
- 1 garlic clove, sliced
- pinch of smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
- Handful of fresh basil leaves
- Crusty Italian loaf of your choice, cut to your liking
- Basil and rocket pesto to serve (optional)
In a medium size frying pan heat olive oil and gently fry onion garlic for five minutes.
Increase heat a little, add chorizo, mushrooms and smoked paprika.
Fry until mushrooms have slightly softened and chorizo is cooked through.
Meanwhile cut bread and toast.
Season mixture to taste and fold through the fresh basil. Pile mixture on warm bread and serve immediately.
For extra flavour boost spread pesto on toast before putting mixture on.
SA Mushrooms give the mushrooms a short burst of light after they have been harvested. Less than a second of this light will stimulate the mushroom to produce your daily needs of vitamin D (10 mcg in a 100g serve)
Find out more about Vitamin D Mushrooms here.