Gluten-Free Yorkshire Pudding with Mixed Mushroom Ragout

By Nikki Brown
November 5, 2017
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Author Notes: 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 -
Nikki Brown

Serves: 8

For the Pudding

  • 140 grams gluten-free flour
  • 4 pieces eggs
  • 200 milliliters milk
  • 120 milliliters sunflower oil

For the Ragout

  • 300 grams assorted fresh mushrooms, cut into chunks
  • 3 tablespoons olive oil
  • 1 piece shallot, finely chopped
  • 6 pieces cloves garlic, finely chopped
  • 25 grams gluten-free flour
  • 250 milliliters vegetable stock
  • 1 pinch Salt
  • 1 pinch Pepper
  • 7 pieces 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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