On 15th October 2014, This was dinner…
A two day mushroom frenzy but lets face it, you can’t go wrong with a mushroom can you?
- prepare & chill a Yorkshire pudding mix*
- chop some large flat mushrooms
- finely chop a garlic clove
- heat the oven to 190ºc (fan)
- get some oil, dried sage, crème fraîche and wholegrain mustard ready
Heat some oil in your preferred Yorkshire pudding tin, get it hot.
Throw in the mushrooms and just pop back in the oven for a couple of minutes to heat up again.
Pour over the pudding mixture and sprinkle with sage. Get it straight back in the oven and cook for about 30 minutes.
Just before it’s ready, mix together the garlic, crème fraîche and wholegrain mustard and gently warm through.
I have no link as once again, this is from the 25th anniversary BBC Good Food.
We served it with steam savoy cabbage and a good dollop of the crème fraîche dressing.
Although Mr S had reservations – “well if I’m making something ‘in the hole’ I might as well add sausages”, we both enjoyed this immensely. It;s been three for three really good meals this week.
* you’ll never use any other measurements again if you go with this one – credit to Jamie Oliver on the weight ratios who finally steered us away from the ratios we’d used forever.
- plain flour 200g
- eggs 4
- milk 200ml
- salt (a pinch)
Pop flour into a bowl and add the eggs, whisk well, slowly add the milk, whisk again until light airy and ‘unlumpy’.
The main rules according to Lisa:
- Good whisk action with plenty of bubbles in the mixture
- Rest in the fridge for at least an hour
- Take out at least 15 minutes before you need it
- Oil should be HOT HOT HOT
- Don’t open the door
Oh and credit to Mr S for being YP maker extraordinaire.