Lighterlife low fat recipe: Mushroom toads with red onion gravy

September 5, 2013 - Recipes

Mushroom ToadsHere’s a low-calorie vegetarian version of traditional toad in the hole. Flavoured with mushrooms and thyme, and served with a delicious red onion gravy, it’s terrific for warming up as those autumn days draw nearer.

Preparation: 10 minutes
Standing: 5–10 minutes
Cooking: 20 minutes
Serves: 2
Per serving:
272 kcal
14g protein
33g carbs
7g fat


For the red onion gravy:


  1. Preheat the oven to 220°C, gas mark 7.
  2. Sift the flour into a basin, add the egg and gradually beat in the skimmed milk, until you have a smooth batter with no lumps. Add the thyme leaves and black pepper. Set aside to stand for 5–10 minutes.
  3. Place two shallow individual non-stick ovenproof dishes or two non-stick muffin pans on a baking tray and pop them into the preheated oven for about 5 minutes, until they’re really hot.
  4. Quickly pour in the batter and then add the mushrooms. Put them back in the oven straight away and cook for 20 minutes, or until the batter rises and the puddings are crisp and golden brown.
  5. Meanwhile, make the gravy: put the onion in a pan with 3 tablespoons stock and cook gently over a low heat for 10 minutes, until tender and caramelized. Stir in the plain flour and then gradually add the rest of the stock with the red wine, stirring all the time with a wooden spoon. Flavour with mustard powder and the brown sugar, and season to taste with black pepper. If the gravy is too thick, just thin it with a little more stock or some cooking water from your vegetables. Simmer gently for 5 minutes.
  6. Serve the mushroom toads immediately in a pool of red onion gravy with a selection of fresh vegetables.