day 1
day 1
Mushroom toast with chorizo vinaigrette 15 minutes2-3 servings 22 minutes
Ingredients Toast:
  • 4 cups mixed mushrooms, cut into chunks
  • 4 tablespoons butter
  • 3-4 chopped garlic cloves
  • ¼ cup white wine
  • Veal stock
  • Extra Creamy Yogurt
  • Chopped parsley to taste
  • Chopped chives to taste (keep some for garnish)
  • 2 slices of toasted country bread
Chorizo vinaigrette
  • 1 chorizo sausage, diced
  • 1 large French shallot, diced
  • 3 tablespoons olive oil
  • ¼ cup maple syrup
  • ¼ cup red wine vinegar

For the chorizo vinaigrette, put 1 tablespoon of oil in a medium skillet over medium-high heat. Once the pan is hot, add the chorizo and brown for 1 minute. Add the shallot and brown for another 2-3 minutes, stirring occasionally.

Add the maple syrup and reduce for 2-3 minutes and deglaze with the vinegar. Let cook an additional 3-4 minutes, until syrupy.

Transfer the chorizo mixture to a vinaigrette jar and add 2 tablespoons of oil. Set aside.

For the mushroom toast, melt the butter in a large skillet over high heat. Once the butter is very hot, add the mushrooms, coat them well with butter and brown for 3-4 minutes. Add 2 tablespoons of butter, mix and cook for 2-3 minutes more.

Deglaze with the white wine, add the garlic and reduce completely, about 3-4 minutes. Add the veal stock and reduce almost completely.

Once the veal stock is reduced, remove the pan from the heat and add the Oikos 11% Extra Creamy Yogurt. Mix well and add the fresh herbs.

Toast the bread, top with the mushroom mixture, the chorizo vinaigrette and garnish with some chopped chives. Enjoy!