Well guys here we have it, the final guest post and what a smashing way it is to end! Everyone has been so talented, I have loved featuring you all 😀
Today, we change from the usual sweet tooth to a delicious vegetarian savoury dish I would be happy to eat! It looks so golden and puffed up with flavour! Although I apologise for this feature image being a bit fuzzy I have no idea why it is like that 😛
I am sure MANY of you also know the fabulous blogger behind this dish, of course, it is Nazneen from Coffee and Crumpets! With her knack for food styling, and cooking and photographing, I know you will all enjoy this post!
It is an absolute honour to be here at Go Bake Yourself, guest posting for Uru. My name is Nazneen and I’m the blogger behind Coffee and Crumpets, named after my two favourite foods 🙂
I’ve been following Uru’s adventures for a while now and it never ceases to amaze me, how much energy and vibrancy she has even with so much going on.
Her blog is always deliciously sweet and how I have wished many times that I lived in Australia close to her!
What I love about Uru is that despite how hectic her life is or how many exams she may be sitting, and assignments that need completing, when I publish a new post, she is there with her cheery and sunshiny self leaving a meaningful comment, even if the post is one that’s particularly heavy on meat! Now, she’s a good sport!
I thought for a long time what recipe to share with her and all of you wonderful readers. Since she is a vegetarian, I thought maybe a savoury dish because no one can actually beat her at sweet desserts.
I am quite the expert at vegetarian dishes because I myself have a vegetarian 20 year old daughter. I’m always trying to come up with alternate dishes for her of the same meals we eat.
One of my favourites is Yorkshire puddings which are similar to the American popover. I also am a big fan of Toad in the Hole, which is a classic British dish of sausages baked in a Yorkshire Pudding batter.
For my daughter, I will usually use meatless sausages and make her Toad in the Hole that way. But this time I decided to use sautéed mushrooms with some classic, holiday herbs and bake them in a batter.
These came out great and are perfect as a main dish for a vegetarian with some onion gravy or elevated Yorkshire Puddings for the carnivores to have along their turkey or roast. Either way, quite delicious.
If you have a mushroom lover in the house, they will really enjoy these, my daughter really enjoyed hers as a dinner with some salad.
￼I baked these in a muffin tin to get small individual Mushroom Yorkshire Puddings or you can bake it in a large tin like Toad in the Hole.
Holidays are around the corner and these will be a great addition to your holiday table.
Mushroom Yorkshire Puddings
- 24oz/681g mushrooms, sliced, I used baby portabellas
- 4 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon garlic, minced
- 3 teaspoons mixed herbs, chopped sage, rosemary and thyme 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste.
Yorkshire Pudding Batter:
- 11⁄2 cups/355ml milk
- 6 eggs
- 11⁄2 cups/ 220g flour
- 1 teaspoon salt
- A pinch of fresh nutmeg, optional
- 1 large onion, chopped or sliced
- 2 tablespoons butter
- 2 tablespoons all purpose/plain flour 4 cups/1L vegetable stock/broth
- In a large frying pan or skillet, melt the butter and add 2 tablespoons of the oil on medium high heat.
- Add the chopped garlic and sauté until fragrant, about 2 minutes.
- Add the mushrooms.
- Sauté the mushrooms until they release their liquid and start to brown.
- Once the mushrooms are turning brown, add the fresh herbs, crushed red pepper flakes, salt and pepper to taste and take off the heat.
- Stir in the remaining 2 tablespoons of oil.
- To make the batter, Place all the ingredients for the batter in the order listed into a blender. Whisk until completely blended and smooth (Can whisk by hand if needed) – You can make the batter ahead of time and keep in the fridge.
- To make the onion gravy, caramelise onions in the butter. When they are golden, add the flour and cook a little.
- Pour in the vegetable broth and whisk until smooth and thickened.
- Preheat the oven to 425F/220C.
- Spray two 12 hole muffin tins or a large 9 x 13 roasting tin with non stick spray (much easier to clean this way)
- Divide the sautéed mushrooms between the two muffin tins.
- Spoon about a tablespoon of the sautéed mushrooms into the muffin tins.
- Place the tins in the oven for 5 minutes to heat up.
- Remove from the oven and add a scant 3 tablespoons batter into each of the muffin tin holes.
- Sprinkle with a teaspoon of Parmesan cheese and place in the oven.
- Bake for 15-18 minutes until golden brown and puffy.
- Serve warm as a main with onion gravy or a side dish with roasted meat.
I’d like to thank Uru for allowing me to guest post for her and wish her all the best with her exam results and the year ahead. Wishing you all the success in the world, Uru! Thank you for having me! Thank you also to all the readers of Go Bake Yourself for allowing me to entertain you for a bit! Please come and say hi anytime!
I am, as always, ridiculously hungry now! Nazneen how do you do it? Thank you so much for helping me out during exams and post-exams! 😀
Too see more of her incredible dishes, be sure to visit Coffee and Crumpets!
Next time I post, I suppose I shall see you all then! A tout a l’heure mes amis!
Oh and sorry if there is no commenting coming through still, remember to check your spam because I love visiting you all! 😀