When I was about 8, I attended a Christmas dinner with all the children from my class and ate something I still remember. Somehow I was fascinated by our special entrée, and studied it carefully before eating (my mom used to think I would become a surgeon because I was always dissecting my food), so I would be able to replicate it at some point later in time. I guess that point only came at the age of 23, but the benefit of this delayed replica is that I now am able to share it with you all.
1. Ingredients: boiled egg, tomato, mayonnaise (not in picture).
2. Slice up the tomato and egg. Take off the top of the tomato and the top and bottom of the egg. Make sure the egg will be stable enough to stand and hold the tomato. I only took the tops off to make the ‘mushroom’ as big as possible, but just slicing the tomato and egg in half would give you two mushrooms in stead of one, which is probably more efficient.
3. Use mayonnaise to add little white spots on the tomato. There are probably a thousand ways to do this, so just experiment with what works best for you. You could add some greens, or use your ‘mushroom’ to dress up a salad or meal in a playful and fun way.