Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta
Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, spiced breaded puffball mushroom with chickpeas, chorizo & feta. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. Even if you haven't ever thought about eating one, you've probably seen these around, and likely kicked them as a child, I Puffballs grow anywhere that their spores have landed, so unlike mushrooms like chanterelles or hen of the woods where they come up exactly in the same.

Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have spiced breaded puffball mushroom with chickpeas, chorizo & feta using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta:
  1. Take For the mushroom cutlets:
  2. Prepare 3 large 1 inch slices of giant puffball mushroom,
  3. Make ready 1 medium egg, beaten,
  4. Get 2 tbsp white breadcrumbs,
  5. Prepare 1 pinch smoked paprika,
  6. Make ready 1/2 tsp tumeric,
  7. Get 1 small pinch of chilli flakes,
  8. Take 1 tsp dried oregano,
  9. Prepare Sea salt flakes and pepper to season,
  10. Make ready Extra virgin olive oil for frying
  11. Make ready For the remainder:
  12. Take 40 g sliced chorizo,
  13. Take 1 medium egg,
  14. Prepare 150 g drained tinned chickpeas,
  15. Take 30 g organic feta cheese
  16. Get 1 large clove garlic, sliced finely
  17. Take Garnish:
  18. Get Dried or fresh chives

But in southern Spain, they are mostly made with chorizo. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Drain the excess oil, then stir in the spices. Pour in the tomatoes, lemon juice, chickpeas and seasoning.

Instructions to make Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta:
  1. Slice the giant puffball into round cutlets about 1 inch thick, then using a large cookie cutter cut into three neat disks (optional for best presentation). Take the breadcrumbs and add them to a bowl along with all of the dried spices, herbs, salt and pepper in the cutlets section of the recipe list. Mix together then scatter evenly over a plate.
  2. Heat up a large frying pan and drizzle in a good amount of olive oil. Once hot dredge the puffball cutlets first in the beaten egg mixture then into the breadcrumbs until coated then fry them, in batches until golden and crisp on each side. Whilst they are cooking in a separate small frying pan begin to fry your egg. Remove the cutlets from the pan once golden and crisp and leave upon some kitchen towel to remove the excess oil.
  3. Add the sliced chorizo and chickpeas into the frying pan you had the cutlets in and season with salt and pepper then gently fry using the same olive oil. Once the chorizo is just becoming crisp on the edges add the sliced garlic and fry for around 20 seconds until fragrant and crisp but not burnt. Remove the frying pan from the heat.
  4. First plate up the mushroom cutlets, then place on the fried egg. Lastly spoon over the chorizo, garlic and chickpeas then garnish with chives. Enjoy! :)

Drain the excess oil, then stir in the spices. Pour in the tomatoes, lemon juice, chickpeas and seasoning. Do not eat any mushroom without checking in person with a local, live, mushroom collector. I avoided mushrooms for a long time, and with good reasons. Some of them are on par with cyanide and arsenic and can melt your liver.

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