The big brunch mushroom Yorkshire pudding
There’s definitely a brunch vibe about this Yorkshire pud, but it would also make a handsome vegetarian main course. Use whatever mushrooms you can get – wild (when in season) are lovely, but so are large sliced flat-cap mushrooms. When I’m really out to impress, I make a version of this using poached duck eggs, and serve everything with hollandaise sauce.
SERVES 2 PREP 15 mins COOK 30 mins EASY V
25g butter
1 shallot, finely chopped
1 garlic clove, finely chopped
250g mushrooms, sliced (use whatever kind you can get)
1 tbsp non-alcoholic dry sherry or white wine (optional) small handful of parsley, chopped, plus extra to serve
For the Yorkshire pudding
2 eggs
100g plain flour
150ml milk
¼ tsp powdered porcini (optional)
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