Name: Devilled Mushrooms
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Tbsp oil; 200g button mushrooms; 1 medium leek; 2 cloves of garlic; 1 small red bell pepper; 1 Tbsp tomato purée; 1 Tbsp Worcester sauce (vegan); 2 tsp curry powder; salt and freshly ground pepper; 50 ml almond milk (or similar); Fresh herbs garnish (optional)

Devilled Mushrooms

26 Aug 2021

by RickRock

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

Devilling is an expression that the Victorians originally invented to describe spicing up a repast – particularly kidneys at breakfast time. This Devilled Mushrooms recipe is loosely based on that idea but it doesn’t have to be just for breakfast – it’s a quick, tasty snack for any time of day or as a side dish, perhaps as part of a tapas meal.

Ingredients

1 Tbsp oil
200g button mushrooms
1 medium leek
2 cloves of garlic
1 small red bell pepper
1 Tbsp tomato purée
1 Tbsp Worcester sauce (vegan)
2 tsp curry powder
salt and freshly ground pepper
50 ml almond milk (or similar)
Fresh herbs garnish (optional)

Instructions

Prepare all the vegetable ingredients and slice them up.
Put the oil into a large frying pan and warm it up, then add the vegetables.
Stir for a couple of minutes to allow the juice to come out then add all the rest of the ingredients apart from the milk. Make sure the spices are nicely mixed, then pour in the milk to create a nice sauce.
If serving as a snack it’s great simply on toast!