Devilled Mushrooms

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Most people assume devilled dishes include mustard, as this has long been a quick way of pepping up yesterday’s leftovers. The heat in this recipe comes from chillies, and it is a delicious way of preparing cultivated mushrooms. Eat them on toast, or as an accompaniment to such tarts as fresh pea and courgette/zucchini, or potato,marrow/squash and lemon.


  • 2-3 tablespoons olive oil
  • 1 tablespoon each cider vinegar and Worcestershire sauce
  • 1 teaspoon onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 dried red chillies, broken open
  • freshly ground black pepper
  • 100 g/¼ lb mushrooms


    Mix all the ingredients together, then marinate the mushrooms in it for 2-3 hours. Grill/broil the mushrooms on toast, or bake in a hot oven for about 5 minutes.