- 75ml sunflower or vegetable oil
- 140g plain flour
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- handful sage, finely chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 4 flat mushrooms, each sliced into 4
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 200g tub half-fat crème fraîche
- 1 garlic clove, crushed
- 2 tbsp wholegrain mustard
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.
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.
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.
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.