Big Brunch Mushroom Yorkshire Pudding

Name: Big Brunch Mushroom Yorkshire Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 4 eggs; 250 g mushrooms, sliced; 1 shallot, finely chopped; 1 clove garlic, finely chopped; 100 g plain flour; 150 ml milk; 25 g butter, divided; 1 tbsp sunflower oil; 1 tbsp dry sherry or white wine; 1/4 tsp powdered porcini; 1 tbsp white wine vinegar; 1 small handful parsley, chopped; 1 to taste salt and black pepper

This savory mushroom Yorkshire pudding is a showstopping brunch dish with crisp, golden edges and a soft, airy center. It is filled with buttery mushrooms, shallots, herbs, and poached eggs for a rich vegetarian breakfast or weekend lunch.

Servings2 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

eggs
4
mushrooms, sliced
250 g
shallot, finely chopped
1
garlic, finely chopped
1 clove
plain flour
100 g
milk
150 ml
butter, divided
25 g
sunflower oil
1 tbsp
dry sherry or white wine
1 tbsp
powdered porcini
0.3 tsp
white wine vinegar
1 tbsp
parsley, chopped
1 small handful
salt and black pepper
1 to taste

Step-by-Step Instructions

Make the Yorkshire pudding batter. In a bowl, whisk 2 eggs with the flour until smooth, then slowly whisk in the milk to form a lump-free batter. Season with salt and black pepper, then whisk in the porcini powder if using. For the best rise, let the batter rest while the oven heats, or chill it for up to 24 hours.

Heat the oven to 220°C/200°C fan/gas 8. Add the sunflower oil to a 20 cm ovenproof frying pan or skillet and place it in the oven until the oil is very hot. Carefully pour in the batter, return the pan to the oven, and bake for 20 minutes until puffed and deep golden. Reduce the oven to 180°C/160°C fan/gas 4 and cook for 5 minutes more to set the center.

While the Yorkshire pudding finishes baking, prepare the mushrooms. Melt the butter in a second frying pan over medium-high heat until foaming. Add the shallot, garlic, and sliced mushrooms, then cook for 3-4 minutes, stirring often, until the mushrooms are golden and tender. Add the sherry or white wine, simmer for 1 minute, then remove from the heat. Stir in the chopped parsley and season to taste.

Poach the remaining 2 eggs just before serving. Bring a small pan of water to a gentle simmer and add the white wine vinegar. Crack in the eggs and cook for 2-3 minutes, until the whites are set and the yolks are still soft. Lift out with a slotted spoon and drain on kitchen paper.