adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mushroom toad-in-the-hole
Mushroom toad-in-the-hole
0 Likes
Total Time:
1 hour 15 minutes
Ingredients:
  • 4 large eggs
  • 175 g plain flour
  • 175 ml whole milk
  • 4 large portobello mushrooms
  • olive oil
  • 2 onions
  • 4 sprigs of rosemary
  • 250 ml smooth porter
  • 2 cloves of garlic
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6. 2. Whisk eggs, 150g flour, a pinch of sea salt, milk, and 2 tablespoons of water until smooth, then set aside. 3. Peel mushrooms, saving peelings. Place mushrooms cap side down in a large non-stick roasting tray, drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and roast for 30 minutes. 4. For the gravy, peel onions and finely slice with mushroom peelings. Cook in a pan with 2 tablespoons of oil on medium-low heat. Add half the rosemary and cook for 15 minutes. Add porter and 2 tablespoons of red wine vinegar, reduce by half, then stir in the remaining flour. Gradually add 700ml of water, simmer to desired consistency, and season to taste. 5. Peel and slice garlic, pick remaining rosemary, drizzle with oil. 6. Remove tray from the oven and place mushrooms on a plate. 7. Pour batter into the tray, arrange mushrooms in the center, sprinkle with oiled garlic and rosemary. 8. Return to the oven for 25 minutes or until puffed up and golden. 9. Serve with the gravy.

Similar Recipes