Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta is 1 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta estimated approx 20 mins.

To get started with this recipe, we must 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 can achieve that.

Giant puffball mushrooms have a beautiful consistency, and very subtle flavour, much like tofu. They are best cooked sautéed or breaded then fried until golden and crisp. In this recipe I've added some spices to give even more flavour to the breadcrumb coating and served it with a fried egg, chorizo, crispy garlic, sautéed chickpeas and a crumbling of feta. This makes a wonderful brunch dish.

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#chorizo #chickpeas #feta

Ingredients and spices that need to be Get to make Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta:

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

Steps to make 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! :)

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