Recipe: Delicious Egg and Mushroom Devil

Egg and Mushroom Devil. Cremini mushrooms and shaved Manchego cheese come together for these delightful Mushroom Deviled Eggs. Some vegan deviled eggs that look and taste like the real deal. Deviled eggs (American English) or devilled eggs (British English), also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled chicken eggs that have been shelled, cut in half.

Also known as devil's fingers, these mushrooms burst out of thin, leathery "eggs" to reveal bright-red tentacles covered in patches of greenish-black slime. When it's time to reproduce, they grow into the spectacular fingerlike mushrooms and begin oozing slime that smells like rotting flesh—which is filled. Deviled eggs are made even more savory with the addition of our garlicky, rich Perfect Roasted Beef Tenderloin. You can have Egg and Mushroom Devil using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Egg and Mushroom Devil

1. You need 200 grams of American Oyster Mushrooms.
2. You need 4 clove of Garlic Finely Chopped.
3. It's 2 tsp of Garlic Powder.
4. Prepare 4 tbsp of Vegetable Oil.
5. It's 2 tsp of Red Chile Powder.
6. It's 3 tbsp of Dried Red Chillie Pieces.
7. It's 1 tbsp of Tomato Sauce.
8. It's 1 tsp of Salt.
9. It's 1 cup of Curry Leaves.
10. You need 1/2 tsp of Tumeric Powder.
11. Prepare 2 tbsp of Mayoneese.
12. You need 3 small of Green chillies chopped.
13. Prepare 2 small of Tomatoes chopped into 1cm cubes.
14. It's 1 small of Onion finely Chopped.
15. It's 1 large of Egg.

Place eggs in a pan of salted water. Bring the water to the boil and let eggs cook in boiling water until they are hard boiled. This Mushroom and Egg Salad makes traditional egg salads look wimpy. The addition of mushrooms and a flavorful dressing takes it over the top.

Egg and Mushroom Devil instructions

1. Put the mushroom's into a bowl and add 300ml boiling water to it. Let it be for 3-5 minutes. Do not cover the bowl. Keep it open..
2. Take out the mushrooms and drain it for another 5 minutes. And tear it into thin strips as shown in photo..
3. Heat up a pan and add the vegetable oil. Add the garlic and stir for 30 seconds. Add the chopped onions and stir till they turn light gold..
4. Add the curry leaves and let them cook till they turn dark green..
5. Add the mushroom strips and add tumeric powder to it and stir. Close the pan and let it cook for 1-2 minutes..
6. Add the chillie powder and red chillie pieces and the green chillie and mix well..
7. Put the egg yolk into a bowl and add the garlic powder and mix well using a fork or an egg beater..
8. Add the egg mixture to the mushrooms and mix softly. Close the lid of the pan and let it cook for another 4-5 minutes in medium heat..
9. Add the mayo and mix well , Add the salt to taste.... This dish goes well with buttered bread or with rice..

It's also a great lunch option since it doesn't require re-heating. Spinach and mushrooms are the highlight of this cheese and egg breakfast casserole. I made this.the only change I did was saute the baby bella packaged mushrooms with garlic, onions, and olive oil. I sliced the onions finely though.and added fresh spinach and put it to the side until it was ready. Get inspired using our global chef-created and tested egg recipes.