I saw these pop up on the fabulous Tabitha Brown’s Instagram months ago and haven’t been able to get them out of my head since. So when we finished a jar of pickles the other day I knew exactly what I was going to make. My yolk recipe is quite different (more of a European version than her American one I guess?) but all credit to @iamtabithabrown for the genius idea. These are such fun little retro canapés or as an Easter starter. Give my version a try and let me know what you think. Liz x
- a jar of pickle liquor left after eating the pickled cucumbers
- small mushrooms – white is best for the look of the dish but chestnut mushrooms work fine too – enough to fill the jar
- 1 tin of chickpeas
- 1 tsp black salt (kala namak)
- 1/2 tsp ground black pepper
- 1 tsp ground turmeric
- 1 tbsp dijon mustard
- 1 tbsp tomato puree (or ketchup)
- 6 tbsp mayonaise (try my aquafaba mayo recipe here and use the liquid from the tin of chickpeas to make it!)
- smoked paprika (or hot paprika or chilli powder)
- optional dill or chives to sprinkle on top
Clean the mushrooms with a paper towel or pastry brush. Then pull out the stalks and peel them (like in the picture above). Keep the stalks and peels, do not throw them away! They are great crumbled up and sautéed as a base for a lentil pie or a soup or in tofu scramble.
Put the peeled mushrooms in the jar of leftover pickle juice. Give the jar a gentle shake and put it in the fridge. Every time you open the fridge, turn the jar the other way up so that the mushrooms all get an even soak in the juice. Leave them to soak and lightly pickle overnight.
Then just before you are ready to serve, make the yolky filling. Drain a can of chickpeas (reserve the aquafaba to make mayonnaise or a clafoutis?) and put them in a food processor or blender.
Add the black salt (this tastes like egg, if you don’t have it then regular salt is fine), pepper, turmeric, mayo, tomato puree/ketchup and mustard in the blender too. Then blend until smooth. Taste the mixture and adjust the seasoning if needed. You may need more mayonnaise or salt? The mixture should be thick but pipeable.
Put the mushrooms out onto a platter and put the ‘yolk’ mixture into a piping bag with the star shaped nozzle attached. Pipe a generous amount of the mixture into each mushroom.
Sprinkle the devilled eggs with smoked paprika and dill or whatever you like (chilli powder, tabasco, shopped scallions, parsley, chives, capers…) and enjoy them cold and fresh.