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Mushroom & Chorizo Caponata
Serves 3-4
Ingredients
30ml oil
1 red onion
100g chorizo, sliced
1 small brinjal, cubed
200g Button mushrooms, cubes
200g Baby Button mushrooms
2 celery stalks, sliced
1 baby marrow, sliced
30ml brown sugar
100ml red wine vinegar
2 x 400g tins chopped tomatoes
40g capers
40g raisins or sultanas
40g pine nuts, toasted
15ml fresh mint, chopped
Method
1 Heat the oil in a pan and fry the onion for 3-4 minutes.
2 Add the chorizo and brinjal and fry for 3 minutes.
3 Add the mushrooms and fry for a further 5 minutes.
4 Stir in the celery, baby marrow, brown sugar, vinegar, tomatoes, capers and raisins and simmer for 10-15 minutes.
5 Stir in the pine nuts and fresh mint before serving with rice or crusty white bread.
Cook’s note
Omit the chorizo for a vegan alternative.