Devilled mushrooms on toast, a delicious vegetarian lunch or light dinner recipe featuring Portobello mushrooms in a spicy mustard coating.
This simple and delicious recipe harks back to its British origins and can be comfortably made in under 30 minutes!
Vegetarian Shrooms on Toast
Devilled food dates back to the late 1700s and has become synonymous with generously spiced dishes.
These devilled mushrooms on toast are one of many variants that I have been consuming a great deal of late.
My version is a simple vegetarian dish that I regularly eat for any of the three main meals of the day. They are superb for a breakfast weekend treat, they make a superb lunch and a great light dinner dish.
Devilled eggs are arguably the most "popular" in modern parlance, but I love dishes like devilled kidneys, devilled sausages, devilled chicken thighs and devilled mackerel.
My devilled sauce for this recipe is very much influenced by Mrs Beeton's recipe from the early 20th century.
It contains mustard, a vegetarian substitute for Worcestershire sauce, vinegar and a splash of Tabasco sauce.
If you want something a little less "fiery", check out my glorious creamy garlic mushrooms on toast recipe!
Frequently Asked Questions
What is Henderson's relish?
Henderson's relish is a condiment that is in some ways similar to Worcestershire sauce. However, it has a very different flavour.
Unlike Worcestershire sauce, it does not use anchovies as a base. It is vegetarian, vegan and gluten-free, and it is delicious.
I use it here as I want to keep this recipe vegetarian-friendly. You could use Worcestershire sauce, which gives a different flavour, and both options are delicious. You could also use mushroom ketchup.
Do I have to use English mustard?
Yes, you can use other mustards. English mustard has the biggest bite of the yellow mustards; you can temper it a little by using German mustard.
Both American mustard and Dijon mustard are tasty and carry far less mustard heat.
Is the brandy essential?
No, however, it does add a lovely complexity to the dish, but it can be omitted and the dish will still taste great.
I do not like Brandy as a drink, but I usually have a small bottle around for cooking. I use it in dishes like my Instant Pot beef bourguignon and steak pasta with a Diane sauce.
Do I have to use portobello mushrooms?
No, you can use whatever mushrooms you can get your hands on. Baby button mushrooms as superb and you could use them to turn this into an appetiser rather than a main meal.
Serving Suggestions
I like to serve my devilled mushrooms on toast with eggs; here they are pictured with a fried egg. Now, for me, a fried egg needs a nice runny yolk and a frilly, crispy skirt.
But I am not a food zealot who claims any way of enjoying food is more valid than another. So cook your fried egg as you like it!
If you wanted a slightly larger meal then scrambled eggs make a wonderful addition. I would put the eggs on the toast first if I were to do that.
You can also add poached eggs if you have good, fresh eggs!
Bacon and sausages also make wonderful additions to this recipe.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. If you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Grill (broiler) or toaster.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Chopping board.
- Kitchen knife.
- 28cm or 11" frying pan, try not to use a nonstick pan if possible.
- A nonstick frying pan to fry the eggs.
Devilled Mushrooms on Toast Recipe
Ingredients
- 350 g Portabello Mushrooms 4-6 Large
- 1 Small-Medium Echalion or banana Shallot 35g
- 1 tablespoon Cider Vinegar
- 10 g Chives ¼ Cup
- ½ tablespoon Hendersons Relish
- ¼ teaspoon Tabasco Sauce
- 1 tablespoon English Mustard
- 50 ml Brandy 3 tablespoon + 1 teaspoon (Optional)
- 50 g Butter 3 tablespoon + 1 teaspoon (Plus Extra for Buttering Toast)
- 2 Thick Slices of Bread
- 2 Eggs
- ¼ teaspoon Salt
- ½ teaspoon Black Pepper
- Oil for frying Eggs
Instructions
- Cut the mushrooms into 5-7mm (¼") thick slices.
- Cut the shallot in half, peel it and then cut it into thin (1-2mm, just under ⅛!) half-moon shapes.
- Chop the chives as finely as you can.
- Whisk together the cider vinegar, Henderson's relish, Tabasco sauce and English mustard in a small bowl.
- Heat a wide (28cm or 11") frying pan, try not to use a non-stick pan, over a medium-high heat and add the butter.
- When the butter begins to foam, add the shallots, mushrooms, salt and pepper, then cook for 8-10 minutes, stirring occasionally.
- Once the mushrooms are cooked, push them to the side of the pan and pour in the brandy and reduce it by three-quarters.
- Pour in the deviled sauce and reduce the heat to low, stir and keep warm.
- Heat some oil in a small frying pan to fry the eggs to your liking.
- Toast the bread to your liking and butter it.
- Just before serving, stir the chives through the mushrooms, keeping some back to garnish.
- Serve the mushrooms on the toast and then top with the fried egg.