Mushroom Yorkshire pudding. Pour the batter into a jug and remove the hot, oiled tins from the oven. Carefully and evenly pour the batter into the holes. For the gravy, heat a glug of olive oil in a saucepan on medium heat.
Yorkshire puddings often feel like a bit of an indulgent luxury - things that don't really add much nutrition to your meal, but are just a tasty extra on the side.
Stuffing them with something a bit more nutritious (but still a bit indulgent, let's face it) means that they're no longer an optional extra.
Pour the batter into a jug and remove the hot, oiled tins from the oven.
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Pour the batter into a jug and remove the hot, oiled tins from the oven. Carefully and evenly pour the batter into the holes. For the gravy, heat a glug of olive oil in a saucepan on medium heat.
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Composition of Mushroom Yorkshire pudding:
- Provide 80 g of Gluten-free plain flour.
- Give 120 ml of Milk (lactose-free version was used here).
- Require 1 tbsp oil.
- Prepare 2 for eggs.
- Need Large handful of mushrooms of your choice.
- Provide 1/2 tsp chilli flakes.
- Need Pinch salt.
- You need Pinch black pepper.
Carefully and evenly pour the batter into the holes. A roast dinner can be tricky for vegetarians. Rather than having 'fake meat' Becca shows how traditional Yorkshire puddings can be packed with protein rich ingredients. Stuffed with quinoa, walnuts, cheese, mushrooms and spinach, it is the perfect vegetarian dish for a Sunday feast.
Mushroom Yorkshire pudding step by step:
- Preheat the oven to 220C. Add oil the tin and place into the hot oven..
- Mix flour, salt, milk and eggs to form a thin batter..
- Take hot tin from the oven very carefully. Pour the batter onto the hot oil. Take care as it may sizzle..
- Cut mushrooms in half, smaller mushrooms can be left whole. Arrange on top of the batter..
- Season with salt pepper and chilli flakes..
- Place into the oven and bake for 20 minutes or until puffed up and golden brown on the edges..
- Serve with Sunday roast, or with a drizzle of balsamic vinegar, green salad and coleslaw..
To plate up, spoon the hot celeriac puree into the Yorkshire puddings, then top with the sautéed mushrooms. Serve as a terrific little autumn entrée or as a side dish with roasted meat or a slow-cooked braise. Heat the olive oil in a large frying pan and add the mushrooms. Add the garlic and cook for another minute. Stir in the chestnuts, tomato purée and red wine.
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