Spanish Chorizo and Button Mushroom Tapas

1. Start by peeling the pearl onions or shallots – they’re quite small and a little finicky, so the easiest way to peel the skins is to drop them into boiling water for one minute, then into a bowl of ice water for one minute, snip off the tops and bottoms, then the skins slide easily off with your fingers.

2. Slice the chorizo into 1 cm thick medallions. Clean the mushrooms and cut the stems off to the bottom edge of each mushroom’s cap.

3. Heat a large frying pan on medium, add the chorizo, spreading out the pieces evenly in the pan. Add the pearl onions. Sauté the chorizo, gently swirling the pan occasionally to turn the onions without moving the sausage. Once the edges of the chorizo begin to brown, flip over and brown the opposite side, then remove from the pan and set aside. Leave the chorizo oil and pearl onions in the pan.

4. Add the mushrooms, cap-side down, spreading out in the pan between the onions. Sauté for approximately 5 minutes until the mushrooms are browned and beginning to caramelize, then flip over and cook the stem side, still occasionally swirling the pan to turn the onions without moving the mushrooms. Add the chorizo back in, toss to combine all ingredients, then remove from the heat.

5. Plate tapas-style on a wood board or platter with toothpicks for snacking, or spear mushrooms, onions and sausage onto individual serving sticks. Top with cracked black pepper and fresh chopped parsley or oregano, and serve warm.