DEVILED MUSHROOMS
Make and share this Deviled Mushrooms recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
DEVILLED MUSHROOMS
Great as a side dish or with hot rice. Recipe comes from Charmaine Solomon's Complete Vegetarian Cookbook.
Provided by Rhiannon and Matt
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a wok or large frying pan/ skillet and cook the garlic & chilli over low heat until soft & golden.
- Add mushrooms and toss constantly until coated with oil, then season to taste, cover & cook for 3-4 minutes.
- Add soy & chilli sauce & stir to combine.
- If liquid has collected in the pan, you can thicken it slightly with 1 teaspoon cornflour mixed with 1 tablespoon cold water.
Nutrition Facts : Calories 117, Fat 10.5, SaturatedFat 1.4, Sodium 507.4, Carbohydrate 3.9, Fiber 1, Sugar 1.6, Protein 3.8
DEVILED MUSHROOMS ON TOASTED CIABATTA
A fabulous classic English dish which I have slightly adapted from a version I found on an English website and which I'm posting for the 2005 Zaar World Tour. It makes an ideal light lunch or supper snack.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 361.9, Fat 17.4, SaturatedFat 6.6, Cholesterol 20.5, Sodium 529.9, Carbohydrate 43.8, Fiber 3.4, Sugar 2.8, Protein 10
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