Photo by Photo by Jill Weiss
Provenance of Dish
I've seen posts all over the mushroom groups on facebook with mushrooms incorporated into deviled eggs. I love black trumpets so I decided to give them a try, and they're now a personal favorite.
6 large hard boiled eggs
2 tablespoons quality mayo
1 teaspoon prepared dijon mustard
1/4 cup minced onion
One clove of garlic finely chopped. If you really love garlic, use a big clove. (garlic press or microplane also works)
1/4 cup packed black trumpet mushrooms chopped finely (reconstitute if dried. reserve the liquid for another recipe)
1 teaspoon of unsalted butter
salt and pepper to taste
Over medium heat, cook the onion and garlic until soft.
Add the finely chopped mushrooms and continue cooking until it looks like a dark paste.
Season lightly with salt and pepper.
Slice eggs in half and scoop out the yolk.
I like to use my microplane to get the filling nice and creamy.
You can use a hand mixer, press it through a fine mesh colander, a fork or a magic bullet type of appliance.add the mayo, mustard and mushroom mixture to the mashed yolks and blend well.
Taste for seasoning and adjust if necessary.
Spoon the filling into the egg whites or use a piping bag to fill.
Make sure the tip you use is has a large enough hole to avoid getting it clogged with bits.
I don't garnish these with anything