Cut the Chorizo into cubes and briefly fry them in oil. Keep warm when done.
Grate the carrots and quarter the mushrooms. Heat up the oil in a pan, add the mushrooms and carrots and put the lid back on. Braise for about 5 minutes and stir every now and then.
Season with the lemon peel, salt and pepper. Add some crushed garlic. Heat up again for 2-3 minutes.
Arrange the vegetables on a platter and garnish with the Chorizo cubes and some parsley.