300g (10 1/2 oz) assorted fresh mushrooms, cut into chunks
2 tablespoons gluten-free flour
250ml (8 1/2 fl oz) vegetable stock
For the pudding
120ml (4 fl oz) sunflower oil
140g (5 oz) gluten-free flour
200ml (6 3/4 oz) milk
fresh parsley for garnish
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Method Prep:15min › Cook:25min › Ready in:40min
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.
Heat oven to 200 C / Gas 6-7.
Drizzle sunflower oil evenly into every hole of a muffin tin. Place in the oven.
In a bowl, mix and eggs until smooth.
Gradually add milk and mix until lump-free.
Pour the batter into a jug.
Take the pre-heated muffin tin out of the oven. Fill 8 of the holes to about 2/3.
Bake in the preheated oven until golden, about 20 to 25 minutes.
Fill each muffin with the ragout and garnish with fresh parsley.