Gluten-Free Yorkshire Pudding With Mixed Mushroom Ragout

Submitted by hello

"You don’t have to miss out on a family favourite with this gluten-free option. Mushrooms are filled with goodness from important minerals like Potassium (which aids the function of nerves and muscles – including the heart) and Selenium (which protects the body’s cells) to many B vitamins (which are important for the nervous system). Ancient Egyptians believed they were the plant of immortality according to hieroglyphics – they banned commoners from eating them so that royalty could have an abundant supply. Enjoy this meal, you are in good company."

 

• Ready In: 45mins
• Ingredients: 13
• Yields: 8 puddings

ingredients

• 140 g flour, gluten-free
• 4 eggs
• 200 ml milk
• 120 ml sunflower oil
• 300 g mushrooms, assorted fresh, cut into chunks
• 3 tablespoons olive oil
• 1 shallot, finely chopped
• 6 garlic cloves, finely chopped
• 25 g flour, gluten-free
• 250 ml vegetable stock
• 1 pinch salt
• 1 pinch pepper
• 7 g fresh parsley

directions

1. 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.
2. Heat oven to 210C/410°F.
3. Drizzle sunflower oil evenly into every hole of a muffin tin. Place in the oven.
4. In a bowl, combine flour and eggs until smooth.
5. Gradually add milk and mix until lump-free.
6. Pour the batter into a pitcher.
7. Take the pre-heated muffin tin out of the oven. Pour the batter 2/3 of each hole.
8. Bake for about 20-25 minutes.
9. Fill each muffin with the prepared ragout and garnish with fresh parsley.