Grated carrot with mushrooms and Palacios chorizo

This recipe combines the sweetness of carrots with the flavour and texture of mushrooms – plus a few pieces of Palacios chorizo to make it truly irresistible!

  • Raciones


    4 persons
  • Tiempo

    Preparation time

    30 minutes


  • 5 medium-sized carrots
  • 600 g mushrooms (you can also use edible wild mushrooms)
  • 2 shallots (or 1 medium-sized onion)
  • Black pepper
  • Salt
  • Extra-virgin olive oil
  • Palacios chorizo


Clean the mushrooms thoroughly with a cloth and remove the stems. Chop each mushroom into 2 or 4 pieces, depending on their size and your individual preference. Peel and wash the carrots, then grate them using the grater accessory on your hand blender. Then finely chop the shallots.

Add a splash of oil to a pan, heat the oil and add the shallots. When they start to change colour, lower the heat and allow them to caramelize. Stir continuously.

When the shallots are nearly done, add the mushrooms, the grated carrot, and a little salt and pepper. Turn the hob up to a medium heat and allow the carrot and mushrooms to cook, stirring occasionally.

As a special touch (which will have everyone asking you for the recipe!), add a few pieces of Palacios chorizo along with the carrots and mushrooms. Allow them to sweat and cook along with the vegetables.

Finally, transfer the mixture onto the plates and serve.