prep 0:15 total 0:45
For the Pudding
1.Prepare the mushroom ragout. Heat oil in a skillet. Sautee garlic and shallots until aromatic. Add the mushrooms and salt then sweat the mushrooms for 1-2 minutes. Sprinkle the flour over the pan and roast for a minute. Whisk in the vegetable stock until smooth. Season with additional salt and pepper.
If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/gluten-free-yorkshire-pudding-with-mixed-mushroom-ragout/
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