Mushroom-in-the-hole
Mushroom-in-the-hole
This hearty twist on toad-in-the-hole will please vegetarians and meat-eaters alike - serve with onion gravy for the ultimate comfort food
- Serves 4
- Easy
Ingredients
- 75ml sunflower or vegetable oil
- 140g plain flour
- 300ml milk
- 2 large eggs
- handful sage, finely chopped
- 4 flat mushrooms, each sliced into 4
- 200g tub half-fat crème fraîche
- 1 garlic clove, crushed
- 2 tbsp wholegrain mustard
Method
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Heat oven to 200C/180C fan/gas 6. Pour the oil into a baking dish, about 20 x 30cm, and put in the oven for 10 mins to heat up.
-
While the oil heats, put the flour in a large bowl and make a well in the centre. Beat together the milk and eggs, and pour into the well gradually, whisking all the time, until a batter is formed. Season and stir in the sage.
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Remove the dish from the oven, carefully pour in the batter and top with the thick slices of mushroom. Return to the oven for 15-20 mins until the batter is golden and puffy, and the mushrooms are cooked.
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While the dish is in the oven, mix the crème fraîche, garlic and mustard together in a small pan. Heat gently over a very low heat so it doesn’t split, season and serve on the side.
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