Mushroom Toad-In-The-Hole

Serves 4
  • Steps
  • Ingredients


  • Preheat the oven to 200ºC. Whisk the eggs, 150g of flour, a pinch of sea salt, the  milk and 2 tablespoons of water into a smooth batter, then put aside.
  • Peel the mushrooms, saving the peelings. Place the mushrooms cap side down in  a large non-stick roasting tray, drizzle with 1 tablespoon of olive oil and season  with salt and black pepper. Roast for 30 minutes. Meanwhile, for the gravy, peel  the onions and finely slice with the mushroom peelings, then place in a pan on a  medium-low heat with 2 tablespoons of oil. Strip in half the rosemary and cook  for 15 minutes, or until dark and gnarly, stirring occasionally. Add the porter  and 2 tablespoons of red wine vinegar and let it reduce by half, then stir in the  remaining flour. Gradually add 700ml of water, stirring regularly, then simmer to  the consistency of your liking and season to perfection. Peel and finely slice the  garlic, pick the remaining rosemary, then drizzle and rub it all with a little oil.
  • Remove the tray from the oven and put the mushrooms on a plate for a moment.  Working quickly but carefully, pour the batter into the tray, sit the mushrooms  towards the centre, then sprinkle over the oiled garlic and rosemary. Return to the  oven for 25 minutes, or until puffed up and golden. Serve with the gravy.


7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver  Enterprises Limited (2020 7 Ways ). Photography: Levon Biss.