Recipe: Yummy Egg and Mushroom Devil

Egg and Mushroom Devil. Cremini mushrooms and shaved Manchego cheese come together for these delightful Mushroom Deviled Eggs. Slice eggs in half lengthwise, and remove yolks; mash yolks. Transfer the eggs immediately into ice water, peel the shells, cut in half lengthwise with a sharp knife.

Egg and Mushroom Devil Great for people that love mushrooms, mayo, and eggs. Leftover mixtures can be mixed into rice or even eaten with bread, soup, etc. Put the egg yolk into a bowl and add the garlic powder and mix well using a fork or an egg beater. You can cook Egg and Mushroom Devil using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Egg and Mushroom Devil

  1. Prepare 200 grams of American Oyster Mushrooms.
  2. You need 4 clove of Garlic Finely Chopped.
  3. Prepare 2 tsp of Garlic Powder.
  4. Prepare 4 tbsp of Vegetable Oil.
  5. It's 2 tsp of Red Chile Powder.
  6. It's 3 tbsp of Dried Red Chillie Pieces.
  7. You need 1 tbsp of Tomato Sauce.
  8. It's 1 tsp of Salt.
  9. You need 1 cup of Curry Leaves.
  10. You need 1/2 tsp of Tumeric Powder.
  11. Prepare 2 tbsp of Mayoneese.
  12. Prepare 3 small of Green chillies chopped.
  13. It's 2 small of Tomatoes chopped into 1cm cubes.
  14. Prepare 1 small of Onion finely Chopped.
  15. You need 1 large of Egg.

Add the egg mixture to the mushrooms and mix softly. Beat eggs, milk, parsley, and salt in a cup. There, eggs are as adored as apples, and more so on a cold buffet with additives like fish or mushrooms - the stinkier the better. For this week's Global Table, I made a Lithuanian-inspired Deviled Egg, complete with fried mushrooms, dill, and sour cream.

Egg and Mushroom Devil step by step

  1. Put the mushroom's into a bowl and add 300ml boiling water to it. Let it be for 3-5 minutes. Do not cover the bowl. Keep it open..
  2. Take out the mushrooms and drain it for another 5 minutes. And tear it into thin strips as shown in photo..
  3. Heat up a pan and add the vegetable oil. Add the garlic and stir for 30 seconds. Add the chopped onions and stir till they turn light gold..
  4. Add the curry leaves and let them cook till they turn dark green..
  5. Add the mushroom strips and add tumeric powder to it and stir. Close the pan and let it cook for 1-2 minutes..
  6. Add the chillie powder and red chillie pieces and the green chillie and mix well..
  7. Put the egg yolk into a bowl and add the garlic powder and mix well using a fork or an egg beater..
  8. Add the egg mixture to the mushrooms and mix softly. Close the lid of the pan and let it cook for another 4-5 minutes in medium heat..
  9. Add the mayo and mix well , Add the salt to taste.... This dish goes well with buttered bread or with rice..

With Easter quickly approaching, this Mushroom & Shallot Deviled Eggs recipe is the perfect addition to your feast with all those extra eggs you'll likely have laying around from the Easter egg dying. The addition of mushrooms and a flavorful dressing takes it over the top. It's also a great lunch option since it doesn't require re-heating. We enjoyed this served as open-faced sandwiches with a pickle on the side. But deviled eggs rank a close second, as they've become the go-to Easter appetizer.

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