Devilled mushrooms with ciabatta toast recipe
Lazy mornings. No pressing obligations except to revel in the best leisurely breakfast imaginable. Take your time and try something a little more out of the ordinary, and having successfully completed your goal, indulge yourself in that wonderful guiltless pleasure of putting your feet up with the papers or a good book and dozing. Don’t worry about the washing up, it can wait.
These chunky flat mushrooms are oozing with spicy buttery devilled sauce, piled onto crunchy ciabatta toast.
Ingredients
- 5 large flat mushrooms
- 60 g butter
- 1 small red onion, finely chopped
- 2 tsp Worcestershire sauce
- 1 splash Tabasco sauce or large pinch of cayenne
- 2 tsp English mustard powder
- 4 tbsp double cream
- 1 squeeze lemon juice, to taste
- 1 handful chopped curly parsley
- 1 pinch salt and black pepper, to taste
- 4 slices toasted ciabatta
- 5 large flat mushrooms
- 2.1 oz butter
- 1 small red onion, finely chopped
- 2 tsp Worcestershire sauce
- 1 splash Tabasco sauce or large pinch of cayenne
- 2 tsp English mustard powder
- 4 tbsp double cream
- 1 squeeze lemon juice, to taste
- 1 handful chopped curly parsley
- 1 pinch salt and black pepper, to taste
- 4 slices toasted ciabatta
- 5 large flat mushrooms
- 2.1 oz butter
- 1 small red onion, finely chopped
- 2 tsp Worcestershire sauce
- 1 splash Tabasco sauce or large pinch of cayenne
- 2 tsp English mustard powder
- 4 tbsp double cream
- 1 squeeze lemon juice, to taste
- 1 handful chopped curly parsley
- 1 pinch salt and black pepper, to taste
- 4 slices toasted ciabatta
Details
- Cuisine: English
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Peel the mushrooms and cut into thick slices.
- Melt the butter in a large frying pan, add the chopped onion and sauté together until golden brown. Add the mushrooms and continue to sauté until the mushrooms are nice and soft.
- Whisk the Worcestershire sauce, Tabasco, double cream, mustard powder and lemon juice together. Gently combine the mixture with the mushrooms and cook together for a couple of minutes. Stir in the chopped parsley and season to taste.
- Butter thick slices of ciabatta toast and pile the mushrooms on top.
This recipe is taken from Comfort: Recipes to Warm the Heart and Feed the Soul by Carolyn Caldicott.
Published by Frances Lincoln, RRP £9.99
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