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.