Gluten-free Yorkshire pudding with mushroom ragout

    40 min

    You don’t have to miss out on a family favourite with this gluten-free option of Yorkshire pudding, which is filled with a mixed mushroom ragout.


    6 people made this

    Serves: 8 

    • For the ragout
    • 3 tablespoons olive oil
    • 6 cloves garlic, finely chopped
    • 1 shallot, finely chopped
    • 300g (10 1/2 oz) assorted fresh mushrooms, cut into chunks
    • salt
    • 2 tablespoons gluten-free flour
    • 250ml (8 1/2 fl oz) vegetable stock
    • pepper
    • For the pudding
    • 120ml (4 fl oz) sunflower oil
    • 140g (5 oz) gluten-free flour
    • 4 eggs
    • 200ml (6 3/4 oz) milk
    • fresh parsley for garnish

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Prepare the mushroom ragout. Heat oil in a skillet. Sautee garlic and shallot until aromatic. Add the mushrooms and salt then sweat the mushrooms for 1 to 2 minutes. Sprinkle the flour over the pan and roast for 1 minute. Whisk in the vegetable stock until smooth. Season with additional salt and pepper.
    2. Heat oven to 200 C / Gas 6-7.
    3. Drizzle sunflower oil evenly into every hole of a muffin tin. Place in the oven.
    4. In a bowl, mix and eggs until smooth.
    5. Gradually add milk and mix until lump-free.
    6. Pour the batter into a jug.
    7. Take the pre-heated muffin tin out of the oven. Fill 8 of the holes to about 2/3.
    8. Bake in the preheated oven until golden, about 20 to 25 minutes.
    9. Fill each muffin with the ragout and garnish with fresh parsley.

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