Is it teething time for your little one?

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.

Serves
4

Preparation Time
10 minutes

Cooking Time
15 minutes

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

Recipe Type
Kids Food, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

17 Shares

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.