Devilled mushrooms

A simple snack with a characterful note. An aromatic combination of champignons, tomato passata, garlic and chilli. It is perfect both as an appetizer and as a spicy addition to main courses.

Preparation: 30 min

Easy

Devilled mushrooms

Preparation: 30 min

Easy

Ingredients:

  • 1 g ground black pepper
  • 20 g broth paste - CVR
  • 6 g hot chili pepper
  • 120 g red onion
  • 12 g vinegar, balsamic
  • 2 g chili powder
  • 4 g hot paprika powder
  • 600 g canned tomato puree
  • 12 g garlic
  • 15 g Chives
  • 400 g Cultivated mushroom, raw
  • 60 g Oil, olive
  • 25 g honey
  • 4 g parsley leaves

Method of cooking:

  1. Add 3 cloves of peeled garlic into the bowl. Cut for 10 seconds at speed 10. Add 120 grams of red onion, cut into slices, 60 grams of olive oil and 1 tablespoon of broth paste. Fry for 2 minutes at 110°C at speed 3.
  2. Add 600 grams of tomato passata and 1 teaspoon of hot pepper into the bowl. Add 25 grams of honey and 1 chili pepper, washed, cut into smaller pieces and deseeded.
  3. Add 2 tablespoons of balsamic vinegar, 1/2 teaspoon of ground chili and 1 teaspoon of pepper. Cook for 3 minutes at 105°C at speed 3 reverse rotation.
  4. Add 400 grams of champignons without stems, washed and cut into smaller pieces. Cook for 15 minutes at 100°C at speed 4 reverse rotation.
  5. Serve sprinkled with freshly ground pepper and chives.