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Devilled Mushrooms

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil
  • 200 g 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

Method
 

  1. Prepare all the vegetable ingredients and slice them up.
  2. Put the oil into a large frying pan and warm it up, then add the vegetables.
  3. 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.
  4. If serving as a snack it’s great simply on toast!