I’m not sure why devilled kidneys came into my mind a couple of weeks ago, but they did. I’ve never actually eaten them, but they show up occasionally on tv programmes looking back to the ‘glories of the English country house breakfast’ or equivalent. I’m partial to strong flavours for breakfast and something hot and spicy appealed to me. Just not with the dead animals, obviously. Mushrooms, big chunks of juicy mushrooms seemed to fit the bill.
This is a version without cream or butter, which tend to show up in devilled recipes. Although it has a weekend breakfast/brunch feel to it, it is lightning quick to make and could be done for a weekday breakfast if you felt like it. You’re not trying to cook the mushrooms down, just heat them through so they stay firm and juicy.
250g (or a pack) Chestnut mushrooms, trimmed and quartered
1/2 tsp English mustard powder
1/4 tsp chilli powder/flakes
2 tbsp mushroom ketchup or vegetarian Worcestershire Sauce
Heat a little oil in a frying pan on a high heat.
Add the mushrooms, mustard powder and chilli and stir so that all the mushroom are coated in the spices.
Add a splash of water to the pan to help the mushrooms start to cook.
When that water has boiled off and the mushrooms are cooking, add the mushroom ketchup and mix thoroughly.
Season with pepper and taste for salt.
Serve over toast.