Chorizo, Corn & Portabellini Bowls

Throughout history, versions of portabellini mushrooms have been used in many different ancient cultures. In Egypt, they were revered by the Egyptians, who believed the mushrooms gave the consumer special powers or eternal life. In Rome, they were often classified as the “food of the Gods” and in Russian and Mexican folklore, mushrooms gave people superhuman strength. In addition to cultural folklore, the mushrooms were used in traditional Chinese medicine to help regulate the body’s energy and to increase milk production for breastfeeding mothers.


  • 4 corn on the cob
  • 150g choriz
  • 250g Portabellini mushrooms, quartered
  • A few sprigs of thyme
  • 1 sweet red pepper
  • 1 handful fresh coriander
  • ½ lime
  • Flour tortillas for serving


  1. Steam the corn on the cob until just cooked through. Allow to cool and then cut the kernels off the cob and set aside.
  2. Roughly chop the coriander and finely dice the red pepper.
  3. Slice the chorizo into rounds and fry in a large frying pan until lightly coloured and it has released its own oil. Remove from the pan and set aside.
  4. In the chorizo oil, fry the portabellini mushrooms with the fresh thyme until golden. Add the chorizo back to the pan along with the corn, fresh coriander and red pepper. Mix well. Season with salt, pepper and a generous squeeze of lime juice.
  5. Serve with charred flour tortillas.