Before I continue, I would like to give a BIG shout-out to @progressivechef for hosting such an exciting challenge which is the #steemit-ironchef challenge and also to all the great people from this community who has been supporting this initiative by either joining the challenge itself, sponsoring the awards, creating a related sub-initiative,commenting, voting or resteeming #steemit-ironchef related posts. Everyone is welcome to participate in this challenge and if you are interested to know more or even join this challenge yourself, you can check out the links here & here.

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PRODUCTS USED

• White Button Mushrooms
• Egg-yolk (hard-boiled)
• 1 tbs Kewpie Roasted Sesame Dressing
• 1/2 tsp Tabasco
• 1 tbs Mayonnaise
• Onion (diced)
• Garlic (chopped)
• Butter (melted)
• Salt (to taste)
• Pepper (to taste)
• Paprika (garnish)
• Mixed Lettuce

Just like the name of my dish, I love mushrooms. Due to me being busy with some personal work the past few days, I thought that I would like to make something that is easy and simple as I did not want to miss this week's challenge. I was inspired by the devil's eggs thus I decided to create a macam yes (wanna be) dish with the following description in mind with the help of my friend:

Slow-cooked mushrooms, dressed with emulsified eggyolk and vinegar mixture, topped with freshly roasted sesame seeds, laid on a bed of hand-picked organic juicy lettuce

But in a simpler form, lol.

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PROCESS

First, I fully cooked 4 eggs in a pot of chicken stock for about 12minutes.

While the eggs are being cooked, I separated the stems from the button mushrooms.

I arranged the mushroom heads on a plate and seasoned with salt and pepper and glazed them with melted butter.

On a non-stick pan, I seared both sides of the mushrooms for less than a minute until they start to brown and soften a little.

I then put the mushrooms in a microwave-oven for 5 minutes at 200° c and left it inside the microwave-oven for another few minutes after it is done.

I roughly chopped the mushroom stems into tiny bits.

Using the same pan for the mushroom heads previously, I added more butter and sauteed the stems with garlic and onion without any seasoning until the cooked.

In a bowl, I separated the egg white and egg yolk from the eggs and using a fork, I mashed the egg yolks until smooth.

In a mixing bowl, I mixed the cooked mushroom stem, mashed egg yolk, sesame dressing, tabasco, mayonnaise, salt and pepper together with a rubber spatula until they are evenly mixed.

I then insert the mixture into a plastic bag and cut a small hole at the corner of the plastic bag. (you can use a parchment paper or piping bag if you have one)

I then squeezed out the mushroom and egg yolk mix into the cooked mushroom heads and lay them on top of a bed of mix lettuces. I sprinkled a little paprika on top of the mushrooms to add flavour and colour.

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RESULTS

Some of you might be wondering what did I do with the egg whites and remaining mushrooms that I did not use. Well, I had them with a sausage bun, lol.

I did not want to waste anything, so I mixed the egg whites with the mushroom and egg yolk mixture along with the mushroom heads I did not use for my dish.

It tasted just as marvelous as my mushroom dish!!!

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LAST BUT NOT LEAST

I HOPE THIS HAS BEEN AN ENJOYABLE AND ENTERTAINING READ! THANKS FOR DROPPING BY!!