2 cups of mushroom, cleaned and chopped into 4 pieces
1 cup of dry white wine
3 tablespoons of olive oil
800 g of pork chorizo
4 brioche rolls
4 sprigs of thyme, chopped
3 cloves of garlic, mashed
2 tomatoes, peeled and seeded, cut into cubes
Salt and black pepper to taste
For garnish: 4 sprigs of fresh parsley
2 cups of mushroom, cleaned and chopped into 4 pieces
1 cup of dry white wine
3 tablespoons of olive oil
800 g of pork chorizo
4 brioche rolls
4 sprigs of thyme, chopped
3 cloves of garlic, mashed
2 tomatoes, peeled and seeded, cut into cubes
Salt and black pepper to taste
For garnish: 4 sprigs of fresh parsley
Season the chorizo with one-third of the garlic, salt, and black pepper
Pour into a bowl, add the wine, and marinate for 30 minutes
Cut off the top third of each brioche roll to form a lid
Remove the soft center, creating a cavity. Reserve
In a pan, sauté the remaining garlic with half of the olive oil
Add the mushroom, tomato, salt, and black pepper
Cook for 5 minutes more. Reserve
Heat the remaining olive oil in another pan and quickly fry the chorizo
Remove the chorizo and pour off the wine into the pan
Allow the sauce to reduce slightly and reserve
Bake the brioche rolls in a preheated oven at medium temperature for 10 minutes
Then, fill them with mushroom mixture
Divide the chorizo among four plates
Drizzle with the sauce and serve alongside a stuffed brioche roll
Garnish with fresh parsley.
