This is a truly warming dish, with pillowy yorkshire pud batter, hidden puddles of English mustard, and in place of sausages a whole load of buttery mushrooms and onion.
- 50ml sunflower oil
- 75g butter
- Olive oil
- 8 large field mushrooms, sliced thickly into three or four pieces
- 4 sprigs rosemary
- 1 red onion, cut into wedges lengthways
- 115g plain flour
- 3 eggs
- 285ml milk
- 8 tsp English mustard
- Preheat the oven to 240C/gas 9. Pour the sunflower oil into a large roasting dish and put in the oven.
- In a large frying pan, melt the butter with a splash of olive oil over a medium heat. Fry the mushrooms until soft and well browned. Depending on the size of the pan, you may need to fry the mushrooms in batches.
- Add the rosemary sprigs and fry for another minute. Remove the mushrooms and rosemary from the pan and set aside.
- Add the red onion to the pan along with another splash of olive oil, reduce the heat and fry for about five minutes, or until the wedges have begun to soften and are well browned. Remove from the pan.
- Arrange the mushrooms, rosemary and onion in the roasting dish and season with salt and pepper. Dot mustard over the dish, and put back in the oven.
- To make the batter, whisk the eggs with the flour to make a paste, and then gradually add the milk and a pinch of salt to make a smooth batter.
- Take the dish out of the oven and pour in the batter. Return to the oven and cook for 15 minutes without opening the oven door.