Baked mushroom pastry

Prep: 10 mins
Cook: 15 mins
Baked mushroom pastry
This is a twist on toad-in-the-hole ideal for vegetarians and quite delicious.

75ml sunflower or vegetable oil

140g plain flour

300ml milk

2 large eggs

Handful sage, finely chopped

4 flat mushrooms, each sliced into 4

200g half-fat crème fraîche

1 garlic clove, crushed

2 tbsp wholegrain mustard

Preheat the oven to 200°C / 400°F / Gas mark 6.

Pour the oil into a baking dish, about 20 x 30cm, and place in the oven for 10 minutes.

Put the flour in a large bowl and make a well in the centre.

Beat together the milk and eggs, and pour into the well gradually, whisking all the time, until a batter is formed.

Season with salt and pepper then add the sage and stir to combine.

Remove the dish from the oven, carefully pour in the batter and top with the mushrooms.

Bake for 15-20 mins until the batter is golden and puffy, and the mushrooms are cooked.

Meanwhile, mix the crème fraîche, garlic and mustard together in a small pan.

Heat gently over a very low heat, stirring and serve on the side with a little salt and pepper.


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Flour, Eggs, Vegetables, Oil, Garlic

Recipe Type
Kids Food, Vegetarian

Special Info

Level of Difficulty


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