Gluten-Free Yorkshire Pudding With Mixed Mushroom Ragout

• 140 g flour, gluten-free
• 4 eggs
• 200 ml milk
• 120 ml sunflower oil
• 300 g mushrooms, assorted fresh, cut into chunks
• 3 tablespoons olive oil
• 1 shallot, finely chopped
• 6 garlic cloves, finely chopped
• 25 g flour, gluten-free
• 250 ml vegetable stock
• 1 pinch salt
• 1 pinch pepper
• 7 g fresh parsley

1. Prepare the mushroom ragout. Heat oil in a skillet. Sautee garlic and shallots until aromatic. Add the mushrooms and salt then sweat the mushrooms for 1-2 minutes. Sprinkle the flour over the pan and roast for a minute. Whisk in the vegetable stock until smooth. Season with additional salt and pepper.
2. Heat oven to 210C/410°F.
3. Drizzle sunflower oil evenly into every hole of a muffin tin. Place in the oven.
4. In a bowl, combine flour and eggs until smooth.
5. Gradually add milk and mix until lump-free.
6. Pour the batter into a pitcher.
7. Take the pre-heated muffin tin out of the oven. Pour the batter 2/3 of each hole.
8. Bake for about 20-25 minutes.
9. Fill each muffin with the prepared ragout and garnish with fresh parsley.

flour, eggs, milk, sunflower oil, mushrooms, olive oil, shallot, garlic, flour, vegetable stock, salt, pepper, parsley

Taken from www.food.com/recipe/gluten-free-yorkshire-pudding-with-mixed-mushroom-ragout-534189 (may not work)