Scary Mushroom Eyeballs
“Double double toil and trouble, Fire burn and cauldron bubble…..”
No self-respecting witch would ever be without some eyeballs to add to a spell!
Here is my take on one of the main ingredients in every witch’s pantry . This recipe features mushrooms and black olives as the eyeballs with some gory red provided by the sun-dried tomatoes…
| Prep Time | 1.5 hour |
| Servings |
people
|
Ingredients
Main ingredients
- 10 button mushrooms
- 1 block extra firm tofu (drained but not pressed)
- 2 cloves garlic
- 1 tsp lemon juice
- 3/4 tsp salt
- 1/2 tsp oregano + marjoram mix
- 1/4 tsp black pepper
- 2 tbsp sun-dried tomatoes (cut thinly; dried and soaked in hot water for 10 minutes; not in oil)
- a few slices of pitted black olives
Marinade for mushrooms
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp Himalayan salt
- 3 tbsp maple syrup
Ingredients
Main ingredients
Marinade for mushrooms
|
|
Instructions
- Rinse the mushrooms and remove the stems. Set aside in a bowl.
- Prepare the marinade: Combine 3 tablespoons of olive oil, 3 tablespoons of maple syrup, 1 tsp of smoked paprika and 1tsp of salt. Mix well and pour over the mushrooms. Ensure that all mushrooms are covered. I normally just mix gently with hands.
- Put it in the fridge and leave to marinade for at least an hour.
- Meanwhile, puree the tofu, garlic, lemon juice, salt, oregano and black pepper together in a food processor until completely smooth.
- Preheat the oven to 180 C (gas mark 4)
- Place the mushrooms on a baking tray covered with grease-proof paper. Gently put the tofu mixture into each cap. Amounts will vary depending upon the size of your mushrooms.
- Finely chop the sun-dried tomato pieces and place them on stuffed mushrooms.
- Top with one slice of olive and press it down very gently.
- Bake the mushrooms for 10 to 15 minutes or until the caps begin to wrinkle.
- Serve hot or cooled down to room temperature (I personally prefer them cooled down a bit)
Share this Recipe