Recipe Detail

Mushroom, Ham and Chorizo Toast

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Number of Servings:


  1. 12 slices - to 16 slices from a baguette cut at an angle, 3/8 to 1/2-inch thick
  2. - olive oil for brushing
  3. 5 tablespoons - olive oil
  4. 2 cloves - garlic crushed
  5. 8 ounces - coarsely chopped oyster mushrooms
  6. 1 - dried red chile pepper seeds removed
  7. 2 tablespoons - diced serrano ham
  8. 2 tablespoons - diced Spanish chorizo
  9. - salt to taste
  10. - pepper to taste
  11. 2 tablespoons - minced parsley
  12. 1/3 cups - mayonnaise
  13. 2 cloves - garlic mashed
  14. 1 teaspoons - freshly squeezed lemon juice
  15. 1 teaspoons - good extra virgin olive oil


Combine all ingredients for alioli and allow to sit for an hour or two.

Place the slices of baguette on a baking pan; brush one side of the slices of baguette with olive oil, then place under the broiler until slices are slightly toasted.

Heat the 5 tablespoons olive oil in a saute pan and add the garlic, mushrooms, chile pepper, ham, and chorizo. Saute over medium heat until mushrooms have softened. Salt and pepper to taste; then remove from heat. Discard the chile pepper and cover the pan.

Spread alioli on the toasted slices, then spoon the mushroom mixture onto the slices of toast.

Sprinkle with parsley and serve.


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