Smoky Mushroom “Chorizo” and Egg

September 5, 2017

Smoky Mushroom “Chorizo” and Egg
Print Recipe
Smoky Mushroom “Chorizo” and Egg
Print Recipe
  1. Follow quinoa directions on bag, but be sure to rinse well before cooking to remove its bitter flavor. Cook mushrooms on medium high in a cast-iron skillet, stirring constantly until water evaporates. Set aside in a mesh strainer.
  2. Add oil to the pan. Add the spices, shallots, and onion. Cook until translucent.
  3. Add the mushrooms, quinoa, vinegar, and salt. Sauté, for about 5 more minutes. If you are adding egg, whisk, lower the heat, and cook until just done. Be sure not to rubberize the eggs. Serves 10. 
Share this Recipe
Powered byWP Ultimate Recipe

Previous Post

Potato and Carrot Tacos

Next Post

Five Can't-Miss
Sandwiches in Tucson