A wonderful, light appetizer. For a Sunday menu, why not serve this appetizer, followed by Roasted Balsamic Tomato Soup together with Oat and Raisin Rolls and with a sweet ending of Raspberry Pie with Crème Anglais.

Serves 6

6 mushrooms, stems removed
Olive oil, to fry in
1 leek, finely chopped
1 shallot, finely chopped
50 g chorizo, cut in small pieces
Juice from ½ an orange
Salt and pepper

1. Roast the mushrooms in an oven at 200C for about 25 minutes
2. In a small frying pan, sauté the shallot in a little olive oil. After a few minutes, add the leek and fry another 2-3 minutes
3. Add the chorizo and pour in the juice.
4. Let slowly simmer for 15 minutes.
5. Place mushrooms on a serving plate. Add a spoonful of the chorizo mixture.