Deviled Mushrooms Recipes

MUSHROOM DEVILED EGGS

Steps:

• Boil the eggs in salt for about 12 minutes and set aside when finished.
• Meanwhile, start to cut up the mushrooms into small pieces. (about the size of mini m&m's), but don't make them too small because when you cook them on the skillet they will get smaller.
• Heat up a 10 inch skillet on med-high heat with some vegetable or olive oil, & throw the cut up mushrooms on there.
• While that's starting to cook, mince the onion and throw it in with the mushrooms after about 7 minutes. (the mushrooms cook longer and you don't want to burn the onion).
• Sprinkle that mixture with the salt and pepper. Stir around.
• Cook for about 13 minutes or when the look and the smell of the mixture tells you that the food is cooked thoroughly. Some describe the mushrooms done when they "pop" off of the skillet.
• While that is cooking, take the shells off of the eggs, slice them in half, and take the yolks out carefully. (keep half of the yolks).
• When the mushroom/onion mixture is done, place it from the skillet into a separate bowl and mix in 1 tbsp of mayo (or more if you want) and half of the yolks.
• Stuff each half of each egg with the mixture.
• Place a little more mayo on top of each half of each egg and top with cilantro for garnish.

DEVILED MUSHROOMS

Steps:

• Melt the butter in a saucepan, and saute the mushrooms for 2 minutes.
• Add the flour, cook for a minute and slowly add the remaining ingredients, stirring continuously until the mixture boils.
• Simmer for 2 minutes.
• Pile on top of the hot toast, and serve immediately garnished with parsley.

DEVILED MUSHROOMS ON TOASTED CIABATTA

Steps:

• Preheat the grill to high.
• Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until they have softened.
• Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
• Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
• Lower the heat, and gently heat the cream through for 1 minute.
• Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2 minutes, on each side, or until toasted and golden.
• Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
• Sprinkle with chopped parsley, and serve.
• Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour. If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.

DEVILLED MUSHROOMS

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. In a large bowl, mix together the mustard, oil, Worcestershire sauce and garlic, then season with salt and freshly ground black pepper.
• Add the mushrooms to the mixture and toss well to coat them evenly. (You can do this ahead and let them marinate while you prepare the rest of the meal.) Place them stalk-side up in a roasting tin and sprinkle over the paprika. Bake for 8-10 minutes.
• Divide the salad leaves between four serving plates. Put two mushrooms on each plate and spoon over the juices. Serve straight away, with French or crusty bread.