Recipes>Mushroom Recipes
Jamie Oliver’s Mushroom Toad-in-the-Hole
by Jamie Oliver from Jamie Oliver: 7 Ways
Serves 4
Total 1hr 15min
Cook 1hr 15min
Jamie Oliver’s Mushroom Toad-in-the-Hole, as featured on the Channel 4 series Keep Cooking Family Favourites, is a tasty vegetarian twist on a classic British dish, flavoured with crispy garlic and served with a rich porter and onion gravy.
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From earthy risottos to flaky pies
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Jamie Oliver: 7 Ways
Jamie Oliver
Jamie Oliver: 7 Ways
7 inventive new ways to cook with each of the UK’s 18 favourite ingredients
With pared back ingredients lists and easy-to-follow instructions, you’ll find plenty of quick and easy dinner solutions
Featuring family favourites, one-pot wonders, tray bakes, roasts, fakeaways and more
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Ingredients
| 4 | large eggs |
|---|---|
| 175g | plain flour |
| 175ml | whole milk |
| 4 | large portobello mushrooms |
| 2 | onions |
| 4 | sprigs of rosemary |
| 250ml | smooth porter |
| 2 | cloves of garlic |
Method
Preheat the oven to 200ºC. 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.
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Ingredients
Method
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