Name: Mushroom-in-the-hole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
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

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Mushroom-in-the-hole

Mushroom-in-the-hole

Katy Greenwood

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins - 20 mins

A star rating of 3.1 out of 5.6 ratingsRate

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This hearty twist on toad-in-the-hole will please vegetarians and meat-eaters alike - serve with onion gravy for the ultimate comfort food

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal488
fat32g
saturates9g
carbs34g
sugars8g
fibre3g
protein13g
salt0.7g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, November 2014

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A star rating of 3.1 out of 5.6 ratings

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