Crossfield, AB Gardener Appreciation Day is back!
Crossfield, AB Gardener Appreciation Day is back!
Our Mushroom Yorkshire Puddings are a vegetarian twist on a classic favorite. These puddings are easy to make with a deliciously rich Highline Mini Bella gravy. Perfect for entertaining or any holiday dinner
Preheat oven to 375 F. Grease a muffin tin with butter evenly in each hole. Bake muffin tin for 3 minutes until butter has melted.
In a large bowl, beat eggs and milk together. Stir in flour. Pour batter evenly into each cup. Bake for 25 minutes until puffed and golden.
While the pudding is cooking, heat oil on medium heat. In a medium pan, heat oil on medium heat. Add onions and sauté for 5 minutes. Add garlic and mushrooms and cook for another 10 minutes.
Add vegetable broth thyme and nutritional yeast. In a separate bowl, whisk the milk and arrowroot powder together until smooth. Add it to the pan and stir well. Simmer for 10 minutes while stirring occasionally until thick.
To serve, pour mushroom gravy over Yorkshire pudding, season with salt and pepper and top with fresh parsley.
Preheat oven to 375 F. Grease a muffin tin with butter evenly in each hole. Bake muffin tin for 3 minutes until butter has melted.
In a large bowl, beat eggs and milk together. Stir in flour. Pour batter evenly into each cup. Bake for 25 minutes until puffed and golden.
While the pudding is cooking, heat oil on medium heat. In a medium pan, heat oil on medium heat. Add onions and sauté for 5 minutes. Add garlic and mushrooms and cook for another 10 minutes.
Add vegetable broth thyme and nutritional yeast. In a separate bowl, whisk the milk and arrowroot powder together until smooth. Add it to the pan and stir well. Simmer for 10 minutes while stirring occasionally until thick.
To serve, pour mushroom gravy over Yorkshire pudding, season with salt and pepper and top with fresh parsley.
