Devilled Mushrooms


  • 2 oz Butter
  • 1 Tablespoon Flour
  • 8oz Sliced Button Mushrooms
  • Juice of Half a Lemon
  • 4 Tablespoons Single Cream
  • 1 Teaspoon Horseradish Sauce
  • 2 Teaspoons Worcester Sauce
  • 1 Teaspoon French Mustard
  • 1 Teaspoon Tomato Puree
  • Salt and Pepper
  • Chopped Parsley


  1. Melt the butter in a pan, add mushrooms and saute gently for a few minutes until lightly cooked.
  2. Sprinkle lemon juice over
  3. Add flour and cook for a minute, then stir in the cream. Cook until thick sauce is formed.
  4. Add horseradish sauce, Worcester sauce, Tomato puree, French mustard and seasoning. Stir until well blended and reheated.
  5. Either serve in small dishes, sprinkled with parsley and garnished with toast fingers, or serve on sliced toast and garnish with parsley.

This also makes a very nice supper dish.