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 -
http://www.mynutricounter.com/gluten-free-yorkshire-pudding-with-mixed-mushroom-ragout/ —Nikki Brown
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Ingredients
- 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
Directions
-
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.
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Fill each muffin with the prepared ragout and garnish with fresh parsley.
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