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<!doctype html>
<html>
  <head>
    <meta charset="UTF-8" />
    <style type="text/css">
      /* Shared styles */
      body {
        font-family: Helvetica, sans-serif;
        font-size: 16px;
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  </head>
  <body>
    <!-- Recipe -->
    <div class="recipe" itemscope itemtype="http://schema.org/Recipe">
      <div class="infobox">
        <!-- Image -->

        <div class="photobox">
          <a
            href="https://img.jamieoliver.com/jamieoliver/recipe-database/109469637.jpg?tr=w-800,h-1066"
          >
            <img
              src="Images/46473E3F-D7D5-49CB-A724-F6A4C396F99E-21109-00000348B3718843/18D1F8D1-BC17-406C-82ED-327DFF52A981-21109-00000348B59379E6.jpg"
              itemprop="image"
              class="photo photoswipe"
            />
          </a>
        </div>

        <!-- Name -->
        <h1 itemprop="name" class="name">Mushroom Toad-In-The-Hole</h1>

        <!-- Info -->

        <!-- Rating, categories -->
        <p itemprop="aggregateRating" class="rating" value="0"></p>

        <p class="metadata">
          <!-- Cook time, prep time, servings, difficulty -->

          <b>Total Time: </b><span itemprop="totalTime">1 hr 15 min</span>

          <b>Servings: </b
          ><span itemprop="recipeYield">4 1 hour 15 minutes</span>

          <!-- Source -->

          <b>Source: </b>

          <a
            itemprop="url"
            href="https://www.jamieoliver.com/recipes/mushroom-recipes/mushroom-toad-in-the-hole/"
          >
            <span itemprop="author">jamieoliver.com</span>
          </a>
        </p>

        <div class="clear"></div>
      </div>

      <div class="left-column">
        <!-- Ingredients -->

        <div class="ingredientsbox">
          <h3 class="subhead">Ingredients</h3>
          <div class="ingredients text">
            <p class="line" itemprop="recipeIngredient">
              <strong>4</strong> free-range large eggs
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>175</strong> g plain flour
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>175</strong> ml whole milk
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>4</strong> large portobello mushrooms
            </p>
            <p class="line" itemprop="recipeIngredient">olive oil</p>
            <p class="line" itemprop="recipeIngredient">
              <strong>2</strong> onions
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>4</strong> sprigs of rosemary
            </p>
            <p class="line" itemprop="recipeIngredient">
              <strong>250</strong> ml smooth porter
            </p>
            <p class="line" itemprop="recipeIngredient">red wine vinegar</p>
            <p class="line" itemprop="recipeIngredient">
              <strong>2</strong> cloves of garlic
            </p>
          </div>
        </div>

        <!-- Nutrition (in two-column mode it goes below the ingredients) -->
      </div>

      <div class="right-column">
        <!-- Description -->

        <!-- Directions -->

        <div class="directionsbox">
          <h3 class="subhead">Directions</h3>
          <div itemprop="recipeInstructions" class="directions text">
            <p class="line">
              Preheat the oven to 200°C/400°F/gas 6. Whisk the eggs, 150g of
              flour, a pinch of sea salt, the milk and 2 tablespoons of water
              into a smooth batter, then put aside. Peel the mushrooms, saving
              the peelings. Place the mushrooms cap side down in a large
              non-stick roasting tray, drizzle with 1 tablespoon of olive oil
              and season with salt and black pepper. Roast for 30 minutes.
              Meanwhile, for the gravy, peel the onions and finely slice with
              the mushroom peelings, then place in a pan on a medium-low heat
              with 2 tablespoons of oil. Strip in half the rosemary and cook for
              15 minutes, or until dark and gnarly, stirring occasionally. Add
              the porter and 2 tablespoons of red wine vinegar and let it reduce
              by half, then stir in the remaining flour. Gradually add 700ml of
              water, stirring regularly, then simmer to the consistency of your
              liking and season to perfection. Peel and finely slice the garlic,
              pick the remaining rosemary, then drizzle and rub it all with a
              little oil. Remove the tray from the oven and put the mushrooms on
              a plate for a moment. Working quickly but carefully, pour the
              batter into the tray, sit the mushrooms towards the centre, then
              sprinkle over the oiled garlic and rosemary. Return to the oven
              for 25 minutes, or until puffed up and golden. Serve with the
              gravy.
            </p>
          </div>
        </div>

        <!-- Notes -->

        <!-- Nutrition (in regular mode it goes below the notes) -->

        <!-- Used in two different places depending on the recipe layout -->

        <div class="nutritionbox textbox">
          <h3 class="subhead">Nutrition</h3>
          <div itemprop="nutrition" class="nutrition text">
            <p>
              Calories 410 21%<br />Fat 18.8g 27%<br />Saturates 4.3g 22%<br />Sugars
              9.1g 10%<br />Salt 1.3g 22%<br />Protein 15.5g 31%<br />Carbs
              45.2g 17%<br />Fibre 3.4g -
            </p>
          </div>
        </div>
      </div>

      <div class="clear"></div>
    </div>
  </body>
</html>