Choricampiñones Portenos
Choricampiñones Portenos is a savory culinary delight from the heart of Argentina, combining the robust flavors of chorizo and mushrooms. This dish hails from Buenos Aires, a city known for its vibrant gastronomy infused with European influences. Often enjoyed as a tapa or appetizer, Choricampiñones boasts an extraordinary blend of textures and flavors, making it a popular choice for gatherings and celebrations.
Ingredients
- Chorizo (300g)
- Mushrooms (champignons, 250g)
- Olive oil (2 tablespoons)
- Garlic (2 cloves, minced)
- Onion (1 large, finely chopped)
- Red wine (100 ml)
- Parsley (a handful, chopped)
- Salt (to taste)
- Black pepper (to taste)
- Baguette (for serving)
Preparation
Begin by slicing the chorizo into 1cm thick rounds. Clean and quarter the mushrooms, setting them aside. In a large frying pan, heat the olive oil over medium heat. Once heated, add the onion and sauté until translucent, about 5 minutes.
Cooking Process
- Add the garlic to the pan and sauté for another 2 minutes.
- Introduce the chorizo slices to the pan, cooking for around 5 minutes until they are slightly crisped.
- Add the mushrooms and season with salt and black pepper to taste.
- Pour in the red wine, allowing the mixture to simmer for 10-15 minutes until the mushrooms are tender and the wine has reduced.
- Stir in the chopped parsley and adjust seasonings if needed.
Once the dish is ready, it can be kept warm for a short period on low heat. Be mindful of the cooking timer to avoid overcooking.
How to Enjoy Choricampiñones Portenos
This dish is best enjoyed warm, served with slices of baguette. The crusty bread makes an excellent accompaniment, perfect for soaking up the rich, flavorful juices. Pair Choricampiñones Portenos with a glass of Malbec, an Argentine wine, to enhance the meal's authenticity. This dish is ideal for a casual tapas night, complementing other small dishes to create a diverse, flavorful spread.