Devilled Mushrooms with Citrus, Mustard and a mango sauce
8 large (800g) flat mushrooms
1 ripe mango, peeled and small diced
½ teaspoon smoked paprika
2 teaspoons wholegrain mustard
1 tablespoon honey
¼ teaspoon chili flakes
1 garlic clove, peeled and minced
2 tablespoons olive oil
4 slices brown bread, thick cut
- In a bowl mix the oil and garlic, then add the mushrooms. Coat the mushrooms in the garlic oil and cook on a pre-heated griddle pan. Cook for around three minutes on each side until tender.
- Meanwhile in a non-stick pan, heat a splash of oil then add the mango and chili flakes and cook for two minutes. Add the paprika, mustard and honey and cook until the mango starts to break up stir all to combine then remove from heat and set aside.
- Toast the four slices of brown bread. then place two mushrooms on each slice and then drizzle over the sweet and spicy mango sauce and serve.
*Tip: Serve with a crisp, rocket salad for an added punch.