Sunday, 24 August 2014

Mushroom Yorkies

I'm enjoying cooking and eating again, thanks to my latest course of treatment. Fingers crossed that it stays that way.

Last night I made roast beef with all the slightly-different trimmings. It all started when my husband went foraging (I'm sure you'll be able to read about it soon on Mark's Veg Plot) and came home bearing  a root of wild horseradish. I made a quick, fresh and zingy horseradish sauce simply by whipping up a couple of tablespoons of cream and grating horseradish into it, tasting as I went along until it was hot enough, then adding a touch of salt.

I couldn't do boring two-veg-and-yorkies with that, could I? So as well as runner beans and new potatoes fresh from the garden, I roasted some fresh beetroot and shallots with thyme and balsamic vinegar. To liven up the Yorkshire puddings, I raided the pack of mushrooms I'd bought for tomorrow's quiche.

They are the small, flat, rather dark mushrooms that several supermarkets now sell as "Portabellini" or "Baby Portabello" mushrooms, and I chose half a dozen that would fit neatly in the bottms of my deep non-stick muffin  tin.

Here is the recipe to make 6 Mushroom Yorkies:

6 flat mushrooms, selected as above
75g plain flour
1 medium egg
80 ml milk-and-water mixture (I used about 3 parts skimmed milk to one part water)
a little sunflower oil
non-stick spray or light cooking spray (I like to use the American non-stick spray Pam when I can get hold of it)
a 6-hole deep non-stick muffin tin.

Make the batter by placing the flour in a bowl with a pinch of salt, making a well in the centre and whisking in the egg and milk/water mixture to form a smooth batter. This can be done in advance although standing batter isn't really necessary.

Pre-heat oven to 220C/200 fan/425 F/gas mark 7 (If you already have the oven on to cook a roast, start the mushrooms off at whatever temperature it is on, 10 minutes before the meat is due to come out to rest, then turn the oven up to the higher temperature to cook the batter) and spray the muffin tin with non-stick spray.

Put one mushroom, gill side up, in each hole of the tin, sprinkle with pepper and drizzle over a tiny bit of oil. Bake in the oven for 10 minutes.

Remove the tin from the oven and pour the batter evenly into the muffin tin holes, then return to the oven and bake for 20-25 minutes until risen, crispy and golden.

Remove from the tin and serve with a roast or alone as a snack.

Delighted to have got my mojo back just in time for this week's #CookBlogShare at Supergoldenbakes



  1. i am making these tomorrow for our lunch... they are stunning!

  2. They look fantastic! How reliable is your yorkie recipe? I'm loathe to try a new one, but mine might be too much for these.

    1. I've never tried this one WITHOUT the mushrooms, for normal yorkies I always use the recipe in the River Cottage meat book. This one has a bit less liquid in it, to make up for the natural moisture in the mushrooms

  3. Somehow the mushrooms have made these Yorkies even more appealing and somehow I think I would like them for breakfast with eggs... Does that sound insane? Absolutely scrummy - thanks for linking to #CookBlogShare


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