1 to 2 tablespoons canola oil, as needed to saute sausage and coat mushrooms
1 pound chorizo sausage, casings removed
3 cups fresh spinach, soaked in salt water to remove grit and dried in a salad spinner, and cut brunoise (julienne then crosswise) into 1/2-inch pieces
32 large white button mushrooms (about 16 ounces), cleaned and stems removed
Salt and pepper
1/2 cup Parmesan
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