Passion for Pork

Smoked Mushrooms & Chorizo Ragout

Smoked Mushrooms & Chorizo Ragout

Recipe by Chef Doreen Prei courtesy of Get Cooking Edmonton


  • 3 shallots
  • 800g mixed wild mushrooms, cleaned trimmed and washed
  • 2 chorizo sausages, cut into bite-sized pieces
  • 1 bunch fresh chives
  • 2 g fresh truffle (available through Mo-Na Food)
  • olive oil for marinating
  • 50g butter
  • 10 egg yolks
  • olive oil


Preheat oven to 400F.
Marinate the mushrooms with olive oil place them in a ziplock bag. Cold smoke for 20 - 30 minutes.

Heat up a frying pan and add olive oil and butter and the shallots.

Cook until translucent and add chorizo, then cook until golden brown.

Add the mushrooms and cook for 5 - 8 minutes.

Season with salt and finish with chives.

Meanwhile, place the egg yolks in a dish and cover with olive oil.

Place the egg yolks in the oven for just a couple of minutes, to gently warm through.

To serve, arrange the confit on individual plates. Finish with the egg yolks and truffle shavings.

Tags: chorizo | Doreen Prei | egg yolk | Get Cooking Edmonton | smoked mushrooms | truffle |