Gluten-Free Yorkshire Pudding with Mixed Mushroom Ragout

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

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.

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