CHORIZO (WALNUT CHORIZO)

WALNUT CHORIZO

Two medium sweet white onions, peeled and cut into eights

2 pints baby portabella (crimini)  mushrooms, cleaned and stems removed

3 cups whole walnuts (12 oz. by weight)

6 whole garlic cloves

1 tsp dried oregano

1 tablespoon dried cumin

1 tsp coriander seed

1 tablespoon smoked paprika

½ tsp cayenne pepper (or more if you like spicy)

4 dried chipotle peppers rehydrated in 2 cups hot water for at least 15 minutes (reserve soaking water)

2 tablespoons tomato paste

2 cups roasted vegetable stock

1 tsp sea salt

½ tsp cayenne pepper

Heat a large, non-stick skillet.  In a food processor, pulse the mushrooms until they are finely chopped.  Pulse the onions and garlic, one onion at a time, until they are finely chopped.  Add the mushrooms and onions into the hot pan.  Sauté until soft.  If they begin to stick, add some of the RVS.  Keep adding the stock while sautéing.  In a coffee grinder add all of the dry spices and pulse until they are finely mixed and the coriander seed is crushed.  Add the dry spices to the onion/mushroom mixture. 

In the food processor add the dried chipotle peppers and tomato paste and pulse.  Add some

of the soaking water to the paste to loosen it up.   Add the past to the skillet with the onions and mushrooms.  Add the salt and continue cooking.   Add most of the remaining soaking water and continue cooking until the stock is absorbed and evaporates. 

Pulse the walnuts until they are coarsely chopped.  Add to the mixture and if you need more stock, add it. 

This is delicious in anything you use chorizo in like tofu scramble, breakfast burritos, pizza.  Be creative and if it’s not spicy enough for you, add some more cayenne.