Recipe by DrGaellon
This dish pours a light popover batter on top of mushrooms sauteed with onions, thyme and rosemary. It makes a marvelous brunch dish, or even a light main course for a vegetarian supper. The eggs and milk should be at room temperature to maximize the rise. Recipe from Serious Eats http://bit.ly/GOJ2Mu
Top Review by zeldaz51
Ooohh, Mollie Katzen, you've let me down for the first time! I'm afraid this one did not work out for me. In my mind's eye, I loved it, but the reality was different. The popover batter is the same proportions as the Mile High Popovers I usually make, but this product was dense, doughy, and only puffed on the edges. I suspect it might need a higher cooking temperature, or a hot pan, or I might try the technique I use when making popovers: start them in a cold oven. It takes a little longer, but it works really well, contrary to popular thought. I'd like to try this again, making individual ones in my popover pan, and see how that works out. I did use 2 tablespoons of shredded Parmesan in the batter, but that would not have caused the problem. I'll be interested to see if others have the same experience I did.
- 2 tablespoons butter, divided
- 1⁄2 cup minced onion
- 1⁄2 lb white mushroom, stems removed and cut into 1/4-inch pieces
- 1⁄4 lb shiitake mushroom, stems removed and cut into 1/4-inch pieces
- 1 teaspoon minced garlic (about 1 medium clove)
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried rosemary
- 1⁄4 teaspoon fresh ground black pepper, divided
- 3 large eggs
- 1 cup milk
- 1 cup all-purpose flour
Directions See How It's Made
- Preheat oven to 375°F Place a 10" skillet (preferably cast-iron) over medium heat. Melt 1 tbsp butter, then add onion. Saute until onion is soft and translucent, about 5 minutes.
- Turn heat up to medium-high. Add mushrooms, garlic, 1 tsp salt, thyme, rosemary and 1/8 tsp pepper. Cook, stirring occasionally, until the mushrooms wilt, most of the water evaporates, and the mushrooms begin to brown, 10-15 minutes. Transfer mushrooms and onion to a bowl.
- While the mushrooms cook, combine eggs, milk, flour, remaining salt and remaining pepper in a blender. Blend until smooth and allow to stand at room temperature until the mushrooms are cooked.
- Clean out the skillet. Melt the remaining 1 tbsp of butter in the skillet, swirling the pan to coat the sides as well as the bottom. Return the mushrooms and onions to the pan and spread into one even layer. Pour the batter over the top and shake gently to help it sink down.
- Transfer the skillet to the oven and bake until puffy and golden brown, 25-30 minutes. Cut into wedges and serve warm or at room temperature.