Creamy Mushroom Dutch Baby
I love breakfast. If I could eat it for every meal, I would. But then I thought about it. Why couldn’t I eat breakfast for every meal? I mean, I could start with yogurt and granola and then I could have something egg-based for lunch and finish off with a savory pancake or waffle for dinner. It’d be amazing… probably fattening as hell, but delicious. So… maybe I can’t have breakfast for every meal, but there’s nothing that says I can’t occasionally substitute breakfast for dinner. It’s easy. All I’d have to do is turn that sweet, fruity pancake into something savory.
One of my favorite breakfasts is the dutch baby. It’s a giant pancake that’s cooked in the oven and takes no cooking talent whatsoever. You just mix up all the ingredients, dump it in a baking dish and let the oven do the rest. It always looks great and tastes even better, especially if you add a little cinnamon sugar and fruit. So, while the dutch baby is always my go to for a weekend breakfast, I never thought about it for dinner. That is until I saw this mushroom version in People Magazine.
Created by Deb Perelman from Smitten Kitchen, this savory dutch baby may not be appropriate for breakfast, but it’s perfect for dinner. It’s full of umami flavors thanks to the mushrooms, eggs and Parmesan. It’s savory, rich and so easy, there’s just no reason not to make it. And if you love mushrooms like I do, this is an inventive way to show them off.
See, these mushrooms aren’t just chopped and sprinkled on top. They’re sauteéd with shallots in wine and cream, creating a thick compote with which to top your dutch baby. While the recipe calls for cremini mushrooms, you could easily substitute shiitakes or even bellas. As a matter of fact, if you have a favorite mushroom, go ahead and use it. They’re all good and they’d all be great on top of this yummy, fluffy pancake. So, the next time you’re craving pancakes for dinner, whip up this easy option instead. It’s not only delicious, it goes great with a glass (or two) of red wine.
Ingredients
- 5 tablespoons unsalted butter, divided
- 2 teaspoons minced shallot
- 8 ounces cremini mushrooms, finely chopped
- 1 tablespoon dry white wine
- 3 tablespoons heavy cream
- 4 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 tablespoon grated Parmesan cheese
Instructions
- Melt 2 tablespoons of butter in a 12-inch cast-iron or ovenproof skillet over medium heat.
- Add the shallot, and cook until tender, 2-3 minutes. Add mushrooms and ½ teaspoon each of salt and pepper. Increase heat to medium high and cook, stirring often, until mushroom liquid evaporates and edges begin to brown, 7-8 minutes.
- Reduce heat to low. Add wine, and cook, scraping up the browned bits with a wooden spoon for 1 or 2 minutes. Stir in the cream and bring to a boil over high heat. Immediately transfer the mixture to a bowl and set aside.
- Preheat oven to 425°F. Wipe out skillet; add remaining butter, and place in the oven until very hot and the butter is melted, about 3 minutes.
- Beat eggs and ¼ teaspoon of salt in a medium bowl. Whisk in flour until smooth. Gradually whisk in milk until combined.
- Remove skillet from the oven. Swirl melted butter to coat; pour batter into skillet and bake until pancake is browned, about 15 minutes.
- Sprinkle with Parmesan. Dollop the mushroom sauce over pancake; slice and serve.
Yum, yum, yum! Totally making this!