Savory Mushroom-Thyme Yorkshire Pudding Bake

Yorkshire pudding began as a thrifty British batter, baked hot so it puffs into crisp, airy wells beside a roast. This savory casserole folds cremini mushrooms, shallots, and fresh thyme into that classic egg-flour-milk base for a deeply fragrant bake.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 310 cal
• 14g protein
• 28g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 4 large eggs
• 1 1/2 cups whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 12 oz cremini mushrooms, sliced
• 2 shallots, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp fresh thyme leaves
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup beef stock
• 1 cup gruyere cheese, shredded
• 2 tbsp fresh chives, snipped

Instructions

1. 1Preheat the oven to 425°F. Generously grease a 9-by-13-inch baking dish with a thin film of olive oil and set aside.
2. 2In a large skillet melt the butter with the remaining olive oil over medium-high heat until foaming.
3. 3Add the sliced mushrooms and shallots; cook undisturbed for 3 minutes, then stir and continue sautéing 6 to 8 minutes until the mushrooms release their liquid and turn deep golden.
4. 4Stir in the minced garlic and most of the thyme; cook 1 minute until fragrant. Pour in the beef stock and simmer 2 minutes until slightly reduced. Season with salt and pepper, then remove from heat.
5. 5In a large bowl whisk the flour with the remaining salt and pepper. In another bowl beat the eggs with the milk until smooth, then pour into the flour and whisk into a thin, pourable batter. Rest 10 minutes.
6. 6Spread the warm mushroom mixture evenly across the bottom of the prepared baking dish. Scatter half the shredded Gruyere over the mushrooms.
7. 7Pour the rested batter evenly over the mushrooms and cheese. Sprinkle the remaining Gruyere and reserved thyme on top.
8. 8Bake on the center rack for 28 to 32 minutes until the pudding has puffed high the edges, the center is set, and the top is crisp and golden brown.
9. 9Let the bake rest 5 minutes so the structure firms slightly. Cut into squares, garnish with snipped chives, and serve while the Yorkshire layer is still airy and the mushrooms are juicy.