Gluten-Free Yorkshire Pudding with Mixed Mushroom Ragout
recipe Image
 
Preparation Time : 10-15 mins

Cooking Time : 20-30 mins

Serves : 6-8
Ingredients:

    For the Pudding

    140g/5oz gluten-free flour
    4 eggs
    200ml/6.75ml milk
    120ml/4fl oz sunflower oil

    For the Ragout

    300g/10.5oz assorted fresh mushrooms, cut into chunks
    3 tbsp. olive oil
    1 shallot, finely chopped
    6 cloves garlic, finely chopped
    25g/1oz gluten-free flour
    250ml/8.5fl oz vegetable stock
    Salt
    Pepper
    7g/0.25oz fresh parsley

Method:
  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/410F.
  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.