I've put this recipe in the vegetable section as it's mainly about the mushrooms - with the meats to add punch.

One of my favourite meals out is a decadent brunch, and this dish is one of my favourite dishes - a bowl of creamy mushrooms with the underlying wow factor of chorizo sausage and richness of bacon. I am always suspicious about how much flour they have used to make the sauce though so worked out my own version....this is quite rich but very, very delicious.

Ingredients

• 1/2 - 1 chorizo sausage (to taste) finely sliced
• 2 rashers of bacon, chopped
• 150 gms button mushrooms, thickly sliced into 3-4 pieces max
• Butter and olive oil
• Salt and freshly cracked black pepper
• Chopped parsley
• 1/2 cup of cream (I added 1/3 then topped up as needed)

Method

• Heat the butter in a pan with a splash of oil to stop it burning
• Thinly slice the chorizo (if using raw chorizo sausage - as per the butchery ones - then precook)
• Sautee the chorizo until cooked and all the flavours are oozing out and flavouring the butter
• Add the bacon and cook
• Add the mushrooms and just cook lightly - this is to avoid 1. the mushrooms shrinking down too much and 2. the juices seeping out and flavouring the cream sauce (it's not supposed to be a mushroom sauce)
• Add the cream (enough to 1/2 cover the ingredients already in the pan) and cook over a low heat until it reduces and thickens (about 5-8 mins)
• Season to taste after testing as the bacon and chorizo will add a lot of flavour and can be quite salty
• Stir through a good handful of fresh chopped parsley
• Serve in a bowl with a fork and spoon for the sauce!

Recipe by LCC Cook Jo - www.lowcarbcooking.co.nz