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Image for Recipe - Chestnut, Mushroom & Sausage Toad In The Hole With Porcini & Onion Gravy

Chestnut, Mushroom & Sausage Toad In The Hole With Porcini & Onion Gravy

Image for Recipe - Chestnut, Mushroom & Sausage Toad In The Hole With Porcini & Onion Gravy
  • Time preparation 20 minutes
  • cook time 40 minutes
  • Serve Serves 4

Meaty sausages, earthy mushrooms, sweet chestnuts, delectably chewy batter and glorious gravy - this is proper comfort food!

merchant-gourmet.com
  • 180g self-raising flour 1
  • 4 large free-range eggs
  • 400ml full cream milk
  • 3 tbsp horseradish cream, plus extra for serving
  • 2 tbsp vegetable oil
  • 12 fat chipolatas
  • 180g chestnut mushrooms
  • 80g pouch Merchant Gourmet Simply Roasted Chestnuts, or similar
  • For the gravy:
  • 25g butter
  • 450g onions, (roughly 2 med or 3 small) peeled and finely sliced
  • 20g Merchant Gourmet dried Porcini mushrooms, or similar, soaked in 400ml chicken stock, then finely sliced
  • 1.5 tsp cornflour
  • 2 tsp water Salt and freshly ground black pepper
  • Fried sage (Optional)

Pre-Heat your oven oven to 200C/fan 180C/gas 7.

Get a large bowl. Add the self-raising flour. Make a well in the centre, pour in the milk, little by little, whisking continuously until you have a smooth batter. Add the eggs and horseradish cream then whisk them in thoroughly.

Add half a teaspoon of salt and lots of freshly ground black pepper. Set aside.

Add 1 tbsp vegetable oil to your oven-proof dish or pan. Toss the chipolatas and mushrooms in this oil until they are well coated. Roast for 5 minutes. Transfer the hot dish to a flat surface

Add the chestnuts. Pour in the batter. (There no need to panic and pour quickly, it is not like Yorkshire puddings, just do it safely).

Put the toad back into the oven. Bake for 15-18 mins until the batter is golden and set. The tip of a knife should come out clean. If your toad is ready before the gravy, turn off the oven and leave the door open to keep it warm.

Get a large frying pan for the gravy. Add the the sliced onions with 1 tbsp sunflower oil. Sweat them over a medium heat for 7-8 minutes until they are soft. Add the butter, turn up the heat then fry the onions for 5-10 minutes more, until they are golden

Add the porcini mushrooms and the stock, bring to the boil. Reduce by 1/3. Dissolve the cornflour in the water. Add it to the gravy. Bring back to the boil. Season to taste. Serve.

Finish with sage leaves fried in butter until crispy, if you like.

Ingredients

  • 180g self-raising flour 1
  • 4 large free-range eggs
  • 400ml full cream milk
  • 3 tbsp horseradish cream, plus extra for serving
  • 2 tbsp vegetable oil
  • 12 fat chipolatas
  • 180g chestnut mushrooms
  • 80g pouch Merchant Gourmet Simply Roasted Chestnuts, or similar
  • For the gravy:
  • 25g butter
  • 450g onions, (roughly 2 med or 3 small) peeled and finely sliced
  • 20g Merchant Gourmet dried Porcini mushrooms, or similar, soaked in 400ml chicken stock, then finely sliced
  • 1.5 tsp cornflour
  • 2 tsp water Salt and freshly ground black pepper
  • Fried sage (Optional)

Method

Pre-Heat your oven oven to 200C/fan 180C/gas 7.

Get a large bowl. Add the self-raising flour. Make a well in the centre, pour in the milk, little by little, whisking continuously until you have a smooth batter. Add the eggs and horseradish cream then whisk them in thoroughly.

Add half a teaspoon of salt and lots of freshly ground black pepper. Set aside.

Add 1 tbsp vegetable oil to your oven-proof dish or pan. Toss the chipolatas and mushrooms in this oil until they are well coated. Roast for 5 minutes. Transfer the hot dish to a flat surface

Add the chestnuts. Pour in the batter. (There no need to panic and pour quickly, it is not like Yorkshire puddings, just do it safely).

Put the toad back into the oven. Bake for 15-18 mins until the batter is golden and set. The tip of a knife should come out clean. If your toad is ready before the gravy, turn off the oven and leave the door open to keep it warm.

Get a large frying pan for the gravy. Add the the sliced onions with 1 tbsp sunflower oil. Sweat them over a medium heat for 7-8 minutes until they are soft. Add the butter, turn up the heat then fry the onions for 5-10 minutes more, until they are golden

Add the porcini mushrooms and the stock, bring to the boil. Reduce by 1/3. Dissolve the cornflour in the water. Add it to the gravy. Bring back to the boil. Season to taste. Serve.

Finish with sage leaves fried in butter until crispy, if you like.

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