MyNutriCounter / Gluten-Free Yorkshire Pudding with Mixed Mushroom Ragout



For the Pudding

140g/5oz gluten-free flour

4 eggs

200ml/6.75ml milk

120ml/4fl oz sunflower oil

For the Ragout

300g/10.5oz assorted fresh mushrooms, cut into chunks

3 tbsp. olive oil

1 shallot, finely chopped

6 cloves garlic, finely chopped

25g/1oz gluten-free flour

250ml/8.5fl oz vegetable stock



7g/0.25oz 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.



Update Message: You don’t have to miss out on a family favourite with this gluten-free option.

Tags: dinner, vegetarian, recipes, gluten-free, lunch, Mains

Revision: 1