Deviled Mushrooms on Toasted Ciabatta

SERVES 4
1 ounce butter
2 tablespoons olive oil
5 shallots, sliced
14 ounces chestnut mushrooms, halved
2 teaspoons paprika
2 tablespoons worcestershire sauce
1 tablespoon coarse grain mustard
4 tablespoons sour cream, low-fat is fine
4 slices crusty bread
1 garlic clove, peeled and halved
2 tablespoons fresh parsley, chopped, to garnish

Preheat the grill to high.
Heat the butter in a non-stick pan with the olive oil, until the butter begins to foam, add the sliced shallots and gently saute for 2-3 minutes, or until
they have softened.
Add the halved mushrooms and saute for 3 minutes, over a moderate heat, or until they have softened and are golden.
Add the paprika, stir well, then add the Worcestershire sauce and the mustard, stir well and cook for a further minute, before adding the sour cream.
Lower the heat, and gently heat the cream through for 1 minute.
Meanwhile rub the slices of bread with the garlic, cut side down and place place the slices of bread onto a baking sheet, then under a hot grill for 1-2
minutes, on each side, or until toasted and golden.
Remove the toasted slices from the grill, place them onto a serving plate and spoon the mushroom mix over the top.
Sprinkle with chopped parsley, and serve.
Chef's Note: Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour.
If you cannot find these, use flat field mushrooms which are always great, but may need a little more cooking.

janie's yummy recipe brings to mind other foods that are "deviled" Here's a couple- can YOU think of others?

DEVILED CRAB BAKE APPETIZER

3/4 c. mayonnaise
2 T. minced onion
2 T. minced green pepper
2 t. minced parsley
1-1/2 t. dry mustard
2 t. Worcestershire sauce
Dash Tabasco
1/4 t. cayenne
2 t. lemon juice
Coarse salt and freshly ground black pepper to taste
1 pound fresh or pasteurized crabmeat, either select or lump grades, picked over to remove all bits of shell
3 to 4 T. butter
1 c. fine fresh bread crumbs
Parsley sprigs
Lemon wedges


Put the mayonnaise in a bowl and whisk in the onions, green peppers, parsley, mustard, Worcestershire sauce, Tabasco, cayenne, lemon juice, salt, and pepper. Go very easy on the salt and pepper. Cover bowl and put aside for 15 minutes or so for the flavors to marry. Correct seasoning.

Gently fold in the crab. Reserve, refrigerated, if you are doing this in advance.

Melt 3 tablespoons butter in a small skillet and add the bread crumbs. Cook over low heat until just golden, adding a little more butter if it seems too dry. Scrape into a bowl and cool.

Preheat oven to 425 degrees F.

Arrange natural or ceramic crab or scallop shells or ramekins on a baking sheet. Divide crab mixture among containers, mounding it a bit in the center so that it looks generous. Sprinkle the crumbs over the crab mixture. Bake on the top rack of the oven until bubbly and lightly browned, 10 to 15 minutes. Serve hot with parsley sprigs and lemon wedges.

DEVILED HAM SANDWICH SPREAD

1/2 pound baked ham, cut into 1/2-inch dice
3 scallions, minced
1/4 c. sour cream
2 T. Creole mustard
2 medium celery ribs, peeled and cut into 3/4-inch dice
1 1/2 t.minced tarragon
1/8 to 1/4 t.cayenne pepper
Salt and freshly ground black pepper
Hot sauce

In a food processor, pulse the ham until finely chopped. Add the scallions and process to blend. In a medium bowl, mix the sour cream and mustard. Fold in the ham, celery, tarragon and cayenne. Season with salt and black pepper. Add a few dashes of hot sauce and set aside for at least 10 minutes before serving. Use as a sandwich spread on bread or rolls, or for crackers, celery stix or the like...