Yorkshire Pudding with Mushrooms in Brown Sauce

I am constantly looking for easy and different recipes that I can try in my kitchen. Sometimes, one gets bored of the same things one eats daily. Trying food from a different cuisine is a welcome change.

Recently, during the Christmas vacation of 2023, when the entire family was home, I tried many different recipes. You can check out my posts around this time, and you will find plenty of recipes you can also try in your kitchen.

Today, the recipe I am sharing is Yorkshire Pudding with Mushrooms in Brown Sauce. As the name says, it is a recipe from Yorkshire in England. But the name, in my opinion, is a bit confusing. When one says Pudding, a dessert dish comes to mind. But this is not a pudding in that sense. It is not sweet or even made like a traditional pudding. It is a baked dish which can be served with a side dish. It can be a good replacement for bread or baked potatoes.

In this recipe, I served them with a nutty mushroom sauce. It tasted delicious. It was easy to make and was ready in very little time.

I served this dish for lunch. You can pair Yorkshire Pudding with Jam, Marmalade or honey if you wish to serve it during breakfast.

So, let’s start with the recipe:

Equipment Needed:

Pan
Mixing bowl
Baking Mould
Knives and Cutting Board
Whisker

Ingredients Needed to make Yorkshire Pudding with Mushrooms in Brown Sauce:

Ingredients for Yorkshire Pudding:

4 Medium-Sized Eggs
½ Cup Milk
½ Cup All-purpose Flour
¾ tsp Salt
Oil for greasing the trays

Ingredients for Mushrooms in Brown Sauce

1 tbsp Oil
2-3 Cloves Garlic; chopped
1 Medium-Sized Onion; Thinly Sliced
400 gm Mushrooms; Thinly Sliced
1 tsp Dry Thyme
1 tsp Salt
½ tsp Black Pepper Powder
100 gm Fresh Cream
1 Cup Water
Finely Chopped Fresh Coriander leaves for garnishing.
Toasted Sunflower Seeds for garnishing

Some Notes about Ingredient Sourcing in Germany:

Eggs: I used Bio Eier. Read more about eggs in German supermarkets h e re.

Milk: I used Frischemilch 1,5% Fett. Read about milk in German supermarkets here.

Flour: I used Weizenmehl 405. Read about Flour in German supermarkets here.

Salt: I used Jodsalz. Read about Salt in German Supermarkets here.

Oil: I used cold-pressed sunflower oil. Read about oils in German Supermarkets here.

Onions, Garlic and Mushrooms are easily available in all supermarkets in Germany, and so are dried Thyme, sunflower seeds and black pepper powder.

Fresh Cream: I used Crème Fraîche. Read about creams in German Supermarkets here.

Fresh Coriander is available in some supermarkets. Otherwise, you can buy it from any Indian shop near you. You can even replace it with parsley, which is easily available in supermarkets and Turkish stores.

Method to make Yorkshire Pudding with Mushrooms in Brown Sauce:

Method to make Yorkshire Pudding:

Preheat the oven to 200 degrees C for 10 minutes.
In a mixing bowl, combine eggs, milk, flour and salt.
Whisk them together to get a light and lump-free thin batter.
Grease the muffin tray. Put a minimum of 1/2 tsp of oil in each mould. Keep it in the oven at 200 degrees for about 10 minutes.
When the oil in the mould gets hot, take out the tray and pour the batter into each mould to about half the height.
Bake at 200 degrees for about 20-25 minutes or till the batter rises and becomes golden brown. Remove and serve immediately.

Method to make Mushroom in Brown Sauce:

Heat oil in a pan. Add garlic and onion and fry them till the onions become translucent.
Add mushrooms and fry them on high heat.
Add thyme, salt and black pepper. Mix and fry till the mushrooms are fully cooked.
Add water and fresh cream.
Mix well. Turn off the heat. Garnish with fresh coriander leaves and toasted sunflower seeds.

Serve the two together.

Here is the recipe in printable format: