Mushroom toad-in-the-hole
Mushroom toad-in-the-hole
Crispy garlic, porter & onion gravy spiked with rosemary
Ingrediënten
Serves 4 | total 1 hour 15 minutes
- 4 large eggs
- 175 g plain flour
- 175 ml whole milk
- 4 large portobello mushrooms
- 2 onions
- 4 sprigs of rosemary
- 250 ml smooth porter
- 2 cloves of garlic
Instructies
- Preheat the oven to 200°C.
- Whisk the eggs, 150g of flour, a pinch of sea salt, the milk and 2 tablespoons of water into a smooth batter, then put aside.
- Peel the mushrooms, saving the peelings.
- Place the mushrooms cap side down in a large non-stick roasting tray, drizzle with 1 tablespoon of olive oil and season with salt and black pepper.
- Roast for 30 minutes.
- Meanwhile, for the gravy, peel the onions and finely slice with the mushroom peelings, then place in a pan on a medium-low heat with 2 tablespoons of oil.
- Strip in half the rosemary and cook for 15 minutes, or until dark and gnarly, stirring occasionally.
- Add the porter and 2 tablespoons of red wine vinegar and let it reduce by half, then stir in the remaining flour.
- Gradually add 700ml of water, stirring regularly, then simmer to the consistency of your liking and season to perfection.
- Peel and finely slice the garlic, pick the remaining rosemary, then drizzle and rub it all with a little oil.
- Remove the tray from the oven and put the mushrooms on a plate for a moment.
- Working quickly but carefully, pour the batter into the tray, sit the mushrooms towards the centre, then sprinkle over the oiled garlic and rosemary.
- Return to the oven for 25 minutes, or until puffed up and golden.
- Serve with the gravy.
