Royal Trumpet Chorizo

Instructions:

1. MAKE THE MUSHROOM CHORIZO Blitz roughly chopped
   mushrooms in a food processor until crumbly. Transfer
   into a mixing bowl, fold in salt.

2. Blend chopped soaked chiles, spices, garlic, tamari,
   and vinegar in a food processor until it becomes a paste
   but chile seeds are still visible. Fold in chorizo spice
   paste with mushroom crumbles.

3. Add olive oil and trumpet chorizo to a cast iron skillet
   heated over medium high. Mix well, then evenly cover
   the skillet with the chorizo and cover for 3 minutes. Stir
   and cover again until caramelized, 2–3 minutes, then
   pour over reserved vinegar to deglaze. Turn off heat and
   keep pan uncovered to allow water to evaporate, then
   reserve cooked chorizo in a bowl for serving.

4. MAKE THE MORNING ZING SAUCE Blend cilantro,
   scallion, lemon, and vinegar in a food processor for 30
   seconds. Remove into a small bowl, mix in mayonnaise.

5. MAKE THE HASH Put the cast iron skillet back on
   medium heat and add your high heat oil along with the
   chopped potatoes, carrots, and pepper. Toss to coat with
   the oil and add a heavy pinch of salt. Cover the pan to let
   them soften whilst becoming crispy, resisting the urge
   to bother them with your spatula. Remove lid every 2–3
   minutes to observe until you see a golden color around
   the edges, then toss, salt, and cover again! When it’s all
   crispy and tender, around 25–30 minutes, add prepped
   kale and one last sprinkle of salt and cover for 1 minute.

6. ASSEMBLE Put a nice swipe of Morning Zing sauce on
   the bottom of a bowl, then pile with potato and dollops
   of mushroom chorizo. Garnish with sliced scallions, salt,
   pepper, and more Morning Zing sauce.

Enjoy!

Royal Trumpet Chorizo from Smallhold.com

Serves: 3-4

Ingredients:

Trumpet Chorizo

• 250 g Chesed Farms Royal Trumpet Mushrooms, roughly chopped

• 1/2 tsp. sea salt

• 2 ancho chiles, stemmed and soaked
  in boiling water for 30 min or until soft
  and pliable

• 1 arbol chile, stemmed and soaked
  in boiling water for 30 min or until soft
  and pliable

• 3 Tbsp. Spanish paprika or sweet/regular

• 1/2 Tbsp. smoked paprika

• 1 1/2 Tbsp. cumin powder

• 1/2 tsp. fennel seeds

• 1/2 tsp. coriander seeds

• 1 tsp. oregano

• 1 tsp. cracked black pepper

• 2 cloves garlic

• 1 Tbsp. tamari

• 1 Tbsp. rice or apple cider vinegar + 2Tbsp. for deglazing

• 3 Tbsp. extra virgin olive oil

Root Hash

• 1.5 lb fingerling potatoes, quartered

• 1-2 carrots, cut into 1 inch chunks

• 1 medium sweet red pepper, chopped

• 3 leaves of kale, destemmed, chopped, and massaged with 1 tsp. of lemon juice

• 1/4 cup high heat oil (such as avocado,
  grapeseed, or sunflower)

• Sea salt to taste

Morning Zing Sauce

• 2 scallions, roughly chopped

• 1 head of cilantro, tops roughly chopped

• 1 lemon, juiced

• 1 Tbsp. rice vinegar or ACV

• 1 tsp. salt

• 1 green chile (optional)

• 2 Tbsp. mayonnaise