Make Jamie Oliver's mushroom toad in the hole - Keep Cooking Family Favourites episode 8!

Make Jamie Oliver's mushroom toad in the hole - Keep Cooking Family Favourites episode 8!

Families are getting their dinner-time inspirations from top chef Jamie Oliver every Monday.

Jamie Oliver Family Favourites is providing viewers with hearty, delicious recipes full of warmth as the August season gets well underway. On last night’s episode, the chef’s mushroom toad in the hole proved popular, as well as a hoisin-glazed pork, before he sat down to have a steak date night with Jools.

As veganism becomes more widely-practiced, Jamie put his own spin on a typical toad in the hole. He made the dish vegan, so it was suitable for all viewers who may be watching. Here’s how to make the dish – step-by-step!

Screenshot: Jamie and his son taste mushroom toad in the hole, Episode 8, Jamie: Keep Cooking Family Favourites, Channel 4

Ingredients for Jamie Oliver’s mushroom toad in the hole

Most of the ingredients are staple household items, so you won’t have to go and do a massive shop to make this recipe. You will need: 4 free-range large eggs, 175g plain flour, 175ml whole milk, 4 large Portobello mushrooms, olive oil, 2 onions, 4 sprigs of rosemary, 250 ml smooth porter, red wine vinegar and 2 cloves of garlic.

This recipe will serve four people, so if there is a dinner party going on, it may need to be doubled or tripled. And fear not beginners, as the dish is labelled as not too tricky to make.

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How to make Jamie Oliver’s mushroom toad in the hole

Screenshot: Mushroom toad in the hole, Episode 8, Jamie: Keep Cooking Family Favourites, Channel 4

The mushroom toad in the hole dish can be made quickly, and then it takes 1 hour and 15 minutes to cook.

Here is the step-by-step guide to make the chef’s popular recipe, as shown on his Keep Cooking Family Favourites Channel 4 show.

Step 1: Preheat the oven to 200°C/400°F/gas 6.

Step 2: 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.

Step 3: 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.

Step 4: 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, stirring occasionally.

Step 5: Add the porter and 2 tablespoons of red wine vinegar and let it reduce by half, then stir in the remaining flour.

Step 6: Gradually add 700ml of water, stirring regularly, then simmer to a preferred consistency and season to perfection. Peel and finely slice the garlic, pick the remaining rosemary, then drizzle and rub it all with a little oil.

Step 7: 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.

Step 8: Return to the oven for 25 minutes, or until puffed up and golden. Serve with the gravy.




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