Creamy mushrooms and chorizo on toast

made this up from what we found in the cupboard while Spring cleaning

We’ve been having a major garden tidy and house from top to bottom Spring clean this week - filled an 8 yard skip so if you need a brutal clear out then I can recommend Mrs Awkward to do it for you, reasonable rates - so food has had to be quick and simple as too knackered to do anything fancy or no time for a leisurely lunch or for any serious posts.

Or do you lot prefer the recipes to the serious stuff?

Rooting through the fridge came up with this:

• mushrooms of any type, depending on size left whole or cut into top of thumb size lumps - whatever you have available including button, fancy selection, tinned and dried (rehydrate these in hot water and use the water as the cooking liquid),

• garlic, sliced, lots of it if you like it as much as we do

• cooking chorizo, cut into smallish dice

• spring onions, sliced into pieces about 10-15 cm long

• pale dry sherry or dry white wine - water or stock will do instead

• olive oil or butter or even a combination of the 2

• Worcestershire sauce

• cream - double or single

• sea salt

• ground black pepper

1. heat the olive oil or oil/butter in a frying pan or wok to a medium heat

2. add the garlic and fry gently until oil is flavoured and garlic is taking a bit of colour

3. turn up the heat

4. add the chorizo and spring onions and fry until starting to go crispy on the outside and the oil has turned a reddy colour

5. add a good slug of the sherry/wine/water/stock and any mushroom soaking liquid and boil until about halved in volume

6. add the Worcestershire sauce and heat until starting to bubble

7. add the mushrooms and give a quick stir fry until just cooked

8. reduce the heat

9. add the cream and stir well until starting to bubble and thicken and heated through

10. season to taste with the sea salt and black pepper

11. serve on toasted, well buttered thick cut crusty bread