Vegetarian red wine gravy
Going meat-free doesn't mean missing out on a sumptuous sauce for roast dinners - mushroom ketchup adds depth to this version
Mushroom-in-the-hole
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 75ml sunflower or vegetable oil
- 140g plain flour
- 300ml milk
- 2 large eggs
- handful sagefinely chopped
- 4 flat mushroomseach sliced into 4
- 200g tub half-fat crème fraîche
- 1 garlic clovecrushed
- 2 tbsp wholegrain mustard
Nutrition: per serving
- kcal488
- fat32g
- saturates9g
- carbs34g
- sugars8g
- fibre3g
- protein13g
- salt0.7g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Pour the oil into a baking dish, about 20 x 30cm, and put in the oven for 10 mins to heat up.
step 2
While the oil heats, 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 and stir in the sage.
step 3
Remove the dish from the oven, carefully pour in the batter and top with the thick slices of mushroom. Return to the oven for 15-20 mins until the batter is golden and puffy, and the mushrooms are cooked.
step 4
While the dish is in the oven, mix the crème fraîche, garlic and mustard together in a small pan. Heat gently over a very low heat so it doesn’t split, season and serve on the side.
