Yorkshire Pudding with Mushroom cream sauce

Sprinkled with freshly grated Parmesan and the addition of a creamy mushroom sauce make this Yorkshire puddings so different and elevate it to a great main dish.
The batter is easy to prepare in just a few minutes.
Once baked, simply pour the mushroom mixture over the pudding and serve immediately.

For the batter
1 Cup of All purpose flour
1 Cup of Milk
3 Large Eggs (If you don’t have large eggs, reduce the flour and milk to 2/3 cup each)
Pinch of Salt & pepper to taste
2 Tablespoons of Freshly chopped Chives and parsley
2 Tablespoons Freshly grated Parmesan Cheese

For the Mushroom mixture
1 box of Champignons de Paris – White button or Crimini mushrooms cut in quarters
3 Tablespoons of butter
1 Clove Garlic finely chopped
1/4 Cup of White wine
1/2 Cup of double cream
2 Cups of Arugula salad

Preheat the oven at 225 Celsius and place a 10 inch/25 cm. cast iron pan in the oven. The secret to a great Yorkshire pudding is to have a very hot pan in which to bake the pudding.
Keep your pan in the oven for at least 30 minutes.
In a large bowl, whisk together the eggs, flour and milk vigorously for a full minute and ensure there are no lumps. Add the chopped chives and parsley and season accordingly. Pour over the hot iron pan and sprinkle with grated Parmesan Cheese.
Bake in the oven for 18-20 minutes.

Whilst the pan is heating up in the oven, saute the mushrooms with 1 tablespoon of butter for a few minutes, until brown on all sides. Add the garlic and saute for a minute more. Add 2 tablespoons of butter and mix well. Add 1/4 cup of white wine and deglazed the pan. Add 1/2 cup of double cream, season with salt & pepper and fresh herbs and add the Arugula salad at the very last minute.
When the pudding is ready pour the mixture on top of the pudding and serve immediately.

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