How to Make Chorizo Sausage and Mushroom Casserole

Ingredients

• ¼ cup Paleo fat, such as coconut oil or lard
• 1 pound Mexican-style fresh (raw) chorizo, removed from casings
• 1 pound baby portobello or button mushrooms, quartered
• ¼ cup diced onions
• 1½ teaspoons fine sea salt
• ½ teaspoon fresh ground black pepper

• 1 clove garlic
• 2 ounces dry-cured Spanish-style chorizo, casing removed, chopped
• ½ cup coconut vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon lemon juice
• ¼ teaspoon ground coriander
• ¼ cup MCT oil or extra-virgin olive oil
• 2 tablespoons beef bone broth, homemade or store-bought
• 1 teaspoon fine sea salt
• Chopped fresh flat-leaf parsley or cilantro, for garnish (optional)

1. Heat the Paleo fat in a large skillet over medium heat. Add the fresh chorizo, mushrooms, and onions and sauté, breaking up the chorizo with a spoon as it cooks, until the sausage is cooked through and the mushrooms are tender and browned, about 10 minutes. Season with the salt and pepper.
Meanwhile, Make the Vinaigrette
2. In a blender, puree the garlic, cured chorizo, coconut vinegar, paprika, lemon juice, and coriander until smooth. With the blender running, drizzle in the oil and broth until well combined. Season the vinaigrette with the salt.
3. Pour the vinaigrette into the skillet with the chorizo mixture and toss to coat. Divide among four plates and garnish with parsley, if desired.
4. Store extras in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet over medium heat until warmed.