Gluten-Free Yorkshire Pudding With Mixed Mushroom Ragout

READY IN: 45mins
YIELD: 8 puddings
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the mushroom ragout. Heat oil in a skillet. Sautee garlic and shallots until aromatic. Add the mushrooms and salt then sweat the mushrooms for 1-2 minutes. Sprinkle the flour over the pan and roast for a minute. Whisk in the vegetable stock until smooth. Season with additional salt and pepper.
  • Heat oven to 210C/410°F.
  • Drizzle sunflower oil evenly into every hole of a muffin tin. Place in the oven.
  • In a bowl, combine flour and eggs until smooth.
  • Gradually add milk and mix until lump-free.
  • Pour the batter into a pitcher.
  • Take the pre-heated muffin tin out of the oven. Pour the batter 2/3 of each hole.
  • Bake for about 20-25 minutes.
  • Fill each muffin with the prepared ragout and garnish with fresh parsley.
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