Preheat the oven at 400 degrees cut the butter in small cubes and place it in the muffin tin.
In a skillet, add olive oil with minced garlic chopped the hydrate porcini and sauté them with garlic and olive oil until softened, season with salt and pepper, and set aside to cool.
In a separate bowl combine eggs and flour whisk in the milk making sure you avoid any lumps.
Combine to the mix the cooled porcini mushroom and grated Parmigiano, set aside to rest for 20 minutes.
Place the buttered muffin tin in the oven to heat up.
To avoid burning the butter, place the porcini parmigiano batter mix into each muffin mold filling up to three quarters
Bake for 20 minutes until golden brown
Pickled Maple Onions and Horseradish Crème Fraiche:
Combine the finely sliced onions with all the ingredients and bring to a boil.
Once brought to a boil, simmer for about 20 minutes until obtaining a jam consistency. Cool down and wait for assembly.
Place your warm mini Yorkshire on a platter, top them with pickled onions put a thin slice of smoked salmon.
Combine the sou rcream, horseradish, lemon juice, and chives mixed gently and adjust seasoning.
Top the horseradishcrème fraiche on each mini Yorkshire and enjoy.
Notes
Bon Appetit.Chef Notes: Definitely a wonderful show stopper, of a simple classical Yorkshire modified and made bite-sized with some wonderful addition of Porcini Mushroom and Smoked Salmon.Wine Pairing: ProseccoJuice Pairing: Mint of Cucumber Juice