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.
The recipe can be found here -
http://www.mynutricounter.com/gluten-free-yorkshire-pudding-with-mixed-mushroom-ragout/ —Nikki Brown
For the Pudding
For the Ragout
assorted fresh mushrooms, cut into chunks
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/410F.
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.