Gluten-Free Yorkshire Pudding With Mixed Mushroom Ragout - cooking recipe

Ingredients

140 g flour, gluten-free
4 eggs
200 ml milk
120 ml sunflower oil
300 g mushrooms, assorted fresh, cut into chunks
3 tablespoons olive oil
1 shallot, finely chopped
6 garlic cloves, finely chopped
25 g flour, gluten-free
250 ml vegetable stock
1 pinch salt
1 pinch pepper
7 g fresh parsley

Preparation

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.
Heat oven to 210C/410°F.
Drizzle sunflower oil evenly into every hole of a muffin tin. Place in the oven.
In a bowl, combine flour and eggs until smooth.
Gradually add milk and mix until lump-free.
Pour the batter into a pitcher.
Take the pre-heated muffin tin out of the oven. Pour the batter 2/3 of each hole.
Bake for about 20-25 minutes.
Fill each muffin with the prepared ragout and garnish with fresh parsley.