Devilled Mushrooms Recipes

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DEVILLED MUSHROOMS



Devilled Mushrooms image

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

500 g button mushrooms, halved or quartered
3 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 fresh red chili, seeded & chopped
salt & pepper, to taste
2 tablespoons soy sauce
hot chili sauce, dash

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



Deviled Mushrooms on Toasted Ciabatta image

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

1 ounce butter
2 tablespoons olive oil
5 shallots, sliced
14 ounces chestnut mushrooms, halved
2 teaspoons paprika
2 tablespoons Worcestershire sauce
1 tablespoon coarse grain mustard
4 tablespoons sour cream, low-fat is fine
4 slices crusty bread
1 garlic clove, peeled and halved
2 tablespoons fresh parsley, chopped, to garnish

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

DEVILED MUSHROOMS



Deviled Mushrooms image

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

1 ounce unsalted butter
6 ounces mushrooms, sliced
1 tablespoon plain flour
5 fluid ounces milk
2 teaspoons reduced-sodium Worcestershire sauce
1 teaspoon French mustard
1 tablespoon tomato puree
4 slices hot buttered toast
fresh parsley (to garnish)

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.

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