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Mushroom toad in the hole

Name: Mushroom toad in the hole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 3-4
Cuisine: British recipes
Ingredients: 2 tbsp vegetable oil; 6-8 large portobello mushrooms; For the Yorkshire pudding batter; 140g plain flour; 4 medium eggs; 200ml whole milk; For the miso mushroom gravy; 10g mixed dried mushrooms; 200ml hot water; 1 tsp white miso paste; 1 tsp dijon mustard; 1 tsp plain flour; 100ml dry white wine; 3 thyme sprigs, leaves picked; For the cheese and onion polenta; Dash vegetable oil; 1 red onion, sliced; 400ml vegetable stock, hot; 80g polenta; 1 tsp unsalted butter; 50g comté or vegetarian alternative, coarsely grated

By: Pollyanna Coupland
Food producer, delicious.

Published: 18 Feb 25
Updated: 6 Mar 25

Mushroom toad in the hole is a shroomy version of the sausage classic. Served with a rich cheese and onion polenta and miso gravy, it’s a dish that feels new and modern but with plenty of old-school comfort.

Check out all our toad in the hole recipes, including a spicy chorizo toad and a squash and stilton veggie number.

Easy
March 2025

Test kitchen approved

Serves 3-4
Prep time 15 min, plus 1 hour resting. Cook time 35 min

Check out all our toad in the hole recipes, including a spicy chorizo toad and a squash and stilton veggie number.

Vegetarian

Nutrition: Per serving (for 4)

Calories: 417kcals
Fat: 13g (6.1g saturated)
Protein: 19g
Carbohydrates: 49g (6.5g sugars)
Fibre: 4g
Salt: 1.2g

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Before you start

Making the batter in advance (you could make it in the morning) really does help to get the puffy rise you want from the yorkshire pudding batter. Keep the batter chilled, add it cold to the hot oil and, whatever you do, don’t open the oven before the time is up or your pudding will deflate.

Before you start

Ingredients

2 tbsp vegetable oil
6-8 large portobello mushrooms

For the Yorkshire pudding batter

140g plain flour
4 medium eggs
200ml whole milk

For the miso mushroom gravy

10g mixed dried mushrooms
200ml hot water
1 tsp white miso paste
1 tsp dijon mustard
1 tsp plain flour
100ml dry white wine
3 thyme sprigs, leaves picked

For the cheese and onion polenta

Dash vegetable oil
1 red onion, sliced
400ml vegetable stock, hot
80g polenta
1 tsp unsalted butter
50g comté or vegetarian alternative, coarsely grated

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Method

Using a stick blender, whizz the yorkshire pudding batter ingredients in a jug with a pinch of salt, then put in the fridge for at least an hour.
Heat the oven to 200ºC/180ºC fan/gas 6. Put the dried mushrooms in a heatproof bowl, pour in the hot water and leave to rehydrate. Put the oil and whole portobello mushrooms in a very large ovenproof dish, then cook in the oven for 15 minutes.
Meanwhile, pour a dash of oil into a medium pan over a medium heat and fry the red onion for about 12 minutes, stirring often, until starting to caramelise.

Carefully remove the mushrooms from the oven. Pour in the chilled batter, then quickly return to the oven for 15-20 minutes, reducing the heat to 180ºC/160ºC fan/gas 4 after 10 minutes.
For the gravy, add 1 tbsp of the cooked red onion to a smaller pan, then stir in the miso paste, mustard and flour. Slowly whisk in the wine to create a paste. Strain the rehydrated dried mushrooms, reserving the soaking liquid, then finely slice. Whisk the soaking liquid into the gravy pan, then add the sliced mushrooms and thyme leaves. Season to taste with salt and pepper, bring to the boil, then turn the heat down to a simmer.
When the toadstool in the hole has 5 minutes left, add the 400ml vegetable stock to the remaining cooked onion in the pan and whisk in the polenta. Bring to the boil, then turn down the heat and simmer for 1-2 minutes until thickened. Finally, beat in the butter and cheese and season with salt and pepper. Portion out the toad in the hole and serve with the cheesy polenta and gravy.