Devilled Mushrooms Recipes

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.

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 KIDNEYS

Steps:

• Clean and trim the kidneys as above. Cut each half into 3 or 4 pieces. If you are using the mushrooms, sear them in a hot pan with 3 tablespoons of unsalted butter until nicely browned on their edges. Remove them and set aside for the moment.
• Mix the flour with the cayenne, mustard, salt, and black pepper, and dust the kidneys with it.
• Get the pan very hot, then add 3 more tablespoons of butter. Brown the kidneys in the butter. You may need to press them down with a spatula, as they will want to arch upwards. Turn and cook another minute or two. Remove them and cut into pieces you'd like to eat.
• Return the kidneys and the mushrooms to the pan and add a big splash of Worcestershire and the stock, and shake the pan to meld everything together. Let this cook for a minute or two.
• Remove the kidneys and mushrooms and set them on top of your toast and boil down the sauce for a few minutes-don't let it boil completely away-then pour it over everything and serve.

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.