Now how pretentious does that sound! When in reality I looked in my cupboards and fridge after being away for a few days and all I had was basically gluten free self raising flour and mushrooms..
With the addition of a couple of other bits and bobs, it’s ended up as a really tasty and filling tea. I think it looks quite nice too!
So what do we need ..
200g of chestnut mushrooms
2 cloves of garlic
100g of gluten free self raising flour
125ml of soya milk
1/2tsp gluten free baking powder
1tbsp balsamic vinegar
1tsp dry mixed herbs
1/2tsp of salt
Oil for cooking and lining the dish
7inch round quiche dish or cake tin
Start by pre-heating the oven to 180 degrees centigrade.
Chop the garlic very finely and pop them in a pan with some oil on a medium heat.
Slice the mushrooms and add to the pan, after a couple of minutes add the tamari, balsamic vinegar and herbs stir and let the vinegar reduce.
Make up the batter by whisking together the flour, milk, salt and baking powder. You want the batter to be thick like cake mix rather than anything pancakey.
Rub the inside of the quiche dish with oil.
Spread out the mushrooms in the dish so they completely cover the bottom.
Slather (I said it was thick) the batter over the mushrooms trying to cover them completely.
Pop in the hot oven for 15 minutes or until the batter is cooked.
Let it cool slightly when out of the oven then run a knife round the inside of the dish to loosen.
Pop a large plate over the top of the quiche dish and turn it over, with any luck your upside down mushroom cake (still not a great name for it) will come straight out.
Then just slice and serve and maybe try to come up with a better name for it ..