Mushroom and chorizo roll

This mushroom and chorizo roll is one of my favorite fall side dishes - though it works well as an appetizer or main dish too.

Find out how to make it below:


Ingredients:

• 180 grams of mushrooms
• 1 large onion
• 1 egg
• 1 sheet of puff pastry molded into a rectangle
• a pinch of salt
• 2 tablespoons of olive oil
• chorizo bits (or small squares of smoked ham. if you prefer)

Instructions:

Slice the mushrooms and the onion and run them through the food processor until you have a paste. Place in a pan, add the olive oil and the salt and let the mixture simmer for 15 to 20 minutes to evaporate most of the moisture.

When it's almost done, add the chorizo.

Remove from the heat and let it cool (this is absolutely necessary - the first time I tried out this recipe I didn't let the mixture cool enough and it melted the puff pastry when I poured it over - yes, epic fail).

In the meantime, whisk the egg and cover the surface of the puff pastry with it:

Then pour over the mushroom mixture and spread evenly over the puff pastry:

Roll the puff pastry, "paint" it with the remaining egg mix and place in the oven for about 20 minutes, until the puff pastry turns a nice golden color.

Cut into slices and serve.

Happy Tuesday,