Devilled Mushrooms on Toast Recipe
Devilled mushrooms on toast a delicious and boldly flavoured meal that is a treat at any time of the day and one that is a corking hangover remedy!
Servings 2 Servings
Calories 554kcal
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.
Nutrition
Serving: 1 | Calories: 554kcal | Carbohydrates: 30g | Protein: 19g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 333mg | Sodium: 1154mg | Fiber: 6g | Sugar: 9g
