Before I continue, I would like to give a BIG shout-out to 
PRODUCTS USED
- White Button Mushrooms
- Egg-yolk (hard-boiled)
- 1 tbs Kewpie Roasted Sesame Dressing
- 1/2 tsp Tabasco
- 1 tbs Mayonnaise
- Onion (diced)
- Garlic (chopped)
- Butter (melted)
- Salt (to taste)
- Pepper (to taste)
- Paprika (garnish)
- Mixed Lettuce
Just like the name of my dish, I love mushrooms. Due to me being busy with some personal work the past few days, I thought that I would like to make something that is easy and simple as I did not want to miss this week's challenge. I was inspired by the devil's eggs thus I decided to create a macam yes (wanna be) dish with the following description in mind with the help of my friend:
Slow-cooked mushrooms, dressed with emulsified eggyolk and vinegar mixture, topped with freshly roasted sesame seeds, laid on a bed of hand-picked organic juicy lettuce
But in a simpler form, lol.
PROCESS
First, I fully cooked 4 eggs in a pot of chicken stock for about 12minutes.
While the eggs are being cooked, I separated the stems from the button mushrooms.
I arranged the mushroom heads on a plate and seasoned with salt and pepper and glazed them with melted butter.
On a non-stick pan, I seared both sides of the mushrooms for less than a minute until they start to brown and soften a little.
I then put the mushrooms in a microwave-oven for 5 minutes at 200° c and left it inside the microwave-oven for another few minutes after it is done.
I roughly chopped the mushroom stems into tiny bits.
Using the same pan for the mushroom heads previously, I added more butter and sauteed the stems with garlic and onion without any seasoning until the cooked.
In a bowl, I separated the egg white and egg yolk from the eggs and using a fork, I mashed the egg yolks until smooth.
In a mixing bowl, I mixed the cooked mushroom stem, mashed egg yolk, sesame dressing, tabasco, mayonnaise, salt and pepper together with a rubber spatula until they are evenly mixed.
I then insert the mixture into a plastic bag and cut a small hole at the corner of the plastic bag. (you can use a parchment paper or piping bag if you have one)
I then squeezed out the mushroom and egg yolk mix into the cooked mushroom heads and lay them on top of a bed of mix lettuces. I sprinkled a little paprika on top of the mushrooms to add flavour and colour.
RESULTS
Some of you might be wondering what did I do with the egg whites and remaining mushrooms that I did not use. Well, I had them with a sausage bun, lol.
I did not want to waste anything, so I mixed the egg whites with the mushroom and egg yolk mixture along with the mushroom heads I did not use for my dish.
It tasted just as marvelous as my mushroom dish!!!
LAST BUT NOT LEAST
