A new tasty twist on an old classic.
The classic yorkies are elevated by the addition of sautéed mushrooms, making them perfect for a vegetarian main or a side to roasted meats.
In a large frying pan or skillet, melt the butter and add 2 tablespoons of the oil on medium high heat.
Add the chopped garlic and sauté until fragrant, about 2 minutes.
Add the mushrooms.
Sauté the mushrooms until they release their liquid and start to brown.
Once the mushrooms are turning brown, add the fresh herbs, crushed red pepper flakes, salt and pepper to taste and take off the heat.
Stir in the remaining 2 tablespoons of oil.
To make the batter, Place all the ingredients for the batter in the order listed into a blender.
Whisk until completely blended and smooth.
Can whisk by hand if needed.
You can make the batter ahead of time and keep in the fridge.
Preheat the oven to 425F/220C.
Spray two 12 hole muffin tins or a large 9 x 13 roasting tin with non stick spray (mush easier to clean this way)
Divide the sautéed mushrooms between the two muffin tins.
Spoon about a tablespoon of the sautéed mushrooms into the muffin tins.
Place the tins in the oven for 5 minutes to heat up.
Remove from the oven and add a scant 3 tablespoons batter into each of the muffin tin holes.
Sprinkle with a teaspoon of Parmesan cheese and place in the oven.
Bake for 15-18 minutes until golden brown and puffy.