Chorizo & Mushrooms

Chorizo, Lake Superior Kitchen, Duluth food

I’m on our back porch in an evening breeze, listening to the kids play next door with the neighbors.  This summer is really rejuvenating.  Summer in Duluth is usually like that.  A few nights ago we jumped waves in Lake Superior.  Windy, wavy nights have been my favorite time to be at the beach since I was a kid.  I love feeling the warmer surface water, trying to body surf the waves, and thinking about how awesome it is to live on a Great Lake.  I have vivid childhood memories of nights on the beach and it makes my soul happy to know my kids will remember the same thing.

That’s not to say every day of summer has been perfect.  Far from it.  But, in general, we are enjoying a season of rest and rejuvenation.  We’ve had a little more time for music, which has been really fun.  Early on in summer we starting recording our 2nd album with Emily Haavik.  It should be done by the end of August!  Woohoo!  In the meantime, we’ve been playing shows around here and away.  Next up is this Friday at Vikre Distillery to celebrate their whiskey collaboration with Bent Paddle.  We’ll play music from 7-9m.  Can’t wait!

This recipe is delicious.  I primarily pair it with eggs but you could pair it with potatoes, sweet potatoes, put it on top of a salad, etc.

Chorizo & Mushrooms

20 minutes, serves 4-5

Ingredients:

1 1/2 T olive oil

1/2 yellow onion, chopped

2 c chopped baby portabella mushrooms

1 lb ground chorizo (I recommend Yker Acres)

1/2 c chopped fresh parsley

Coarse salt and pepper to taste

Directions:

  1. Heat olive oil in skillet.  This is a great recipe to use cast iron.
  2. Add onion and cook for about 5 minutes, stirring frequently, until starting to brown
  3. Add mushrooms and cook, uncovered, for about 8 minutes, stirring frequently.
  4. Add the chorizo.  Break it up with your stirring spoon as it cooks.  Chorizo looks somewhat pink when it cooks, so it can be difficult to tell when it’s fully done.  I wait until the chunks have broken up into smaller pieces and let it all cook together in the grease for several minutes.
  5. Turn off the heat and add the parsley.  Stir to incorporate.  Add salt and pepper, to taste, if desired.

Chorizo & Mushrooms, Whole30, Paleo, Keto, Grain Free, breakfast, Lake Superior Kitchen