Recipe: Mushroom Deviled Eggs

I sometimes struggle to think of new recipes for the blog/newsletter which is silly because you can practically put mushrooms in everything. Like say…in deviled eggs!

A friend of ours gave us a few mushroom cookbooks last year and I’ve finally been looking through them. One of them is newer and has some mouth-watering looking recipes. The other one is from the 60s and has some interesting sounding recipes, such as:

  • Cream of wheat mushroom soup
  • Jellied mushroom soup
  • Pushcart Polpetta (??)
  • Flaming mushrooms
  • Dried limas with dried mushrooms

There are a few dishes in the book that actually look okay, like the Mushroom Deviled Eggs. I was dubious, but they are actually quite tasty.


Mushroom Deviled Eggs

6 ounces mushrooms
3 Tbsp finely chopped onion
3-4 Tbsp butter
12 hard-cooked eggs
3 Tbsp mayonnaise
2 Tbsp mustard
2 Tbsp lemon juice
2 tsp salt
¼ tsp white pepper

Make sure you hard-boil your eggs before you start on this recipe so they can be cooled sufficiently to peel and work with.

This recipe works fine with fresh, frozen, or dried mushrooms. If you’re using frozen mushrooms, thaw them for at least an hour before use. Squeeze out some of the extra moisture and pat dry. If you’re using dried mushrooms, soak for at least an hour, or till mushrooms are soft, before using. Squeeze out the extra liquid and pat dry.

Remove stems from mushrooms and mince the caps. Heat butter in a skillet on medium-high heat. Sauté the onions and mushrooms for about 4 minutes, until onions are caramelized and mushrooms are starting to get crispy. Set aside.

Cut the eggs in half and remove the yolks. Mash the yolks with the mayonnaise, mustard, lemon juice, salt, and white pepper. Work the eggs into a smooth paste. Add the mushroom-onion mixture and mix well.

Fill the egg white halves with the mixture. You can spoon the mixture in, use a pastry bag with a large star tip, or cut the corner out of a plastic baggie and use that.



Recipe: Mushrooms and veggies fry up

It must be getting close to spring. I’m growing tired of soups, stews, and chili’s. I want veggies! Fresh veggies! This is a quick recipe for mushrooms and veggies that can be altered to fit any tastes.  It feels like one of those “fake” recipes because it’s so easy – how can “cook up a bunch of vegetables” possibly be a recipe?

Mushrooms and veggies fry up

1 onion, chopped, minced, sliced thin (as you like)
1-2 bell peppers, diced
1 zucchini, sliced
1 yellow squash, sliced
2 oz dried (or 1 lb. frozen) mushrooms
Several cloves of garlic, minced
1/2 pound of Italian sausage (optional)
salt and pepper to taste

If you’re using dried mushrooms, soak them in a bowl of warm water for about an hour. When soft, remove stems and chop up. For frozen mushrooms, let thaw for about an hour – then remove stems and chop up. Saute mushrooms in a cast iron or other heavy pan until they’re starting to get crispy, 10-12 minutes. Set aside.

In a large pan on medium-high heat, add onions and a few tablespoons of oil and cook, stirring occasionally. When the mushrooms are starting to look a bit translucent, after a few minutes, add the bell peppers. Continue to saute and stir occasionally so everything is cooking and browning evenly. When onions and peppers are mostly cooked, add the zucchini and squash. Continue to saute and stir. Feel free to add more oil if the pan seems to dry. You may cover the pan for a minute or two at this point to help soften and cook the zucchini and squash. Add the minced garlic and cooked mushrooms. Stir to incorporate and saute for another minute or so. You don’t want the garlic to cook for more than a minute or two (garlic burns quickly).

That’s pretty much it! If you like some extra protein in your dish, you can fry up a 1/2 pound of Italian sausage (or any other kind of meat you like) and add that to the veggies at the end.

I decided to whip up some couscous and throw that in with everything as well.  While everything is sauteing, heat 3/4 cup of broth or water in a small pan. When boiling, add 1/2 cup of couscous. Give the couscous a quick stir, turn the heat off, and cover the pan.  You can add a teaspoon of toasted sesame oil at this point too if you like.  Let sit for 5 minutes. Remove the lid and fluff up the pasta. You can serve the veggies on a bed of couscous, or dump the couscous in and mix everything up together.