Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mushroom Dutch Baby
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
A Dutch baby isn’t just for brunch — it makes a showstopping savory dinner side, too. This version bakes up light and golden in the oven while you sauté a mix of earthy wild mushrooms with shallots, thyme and a splash of sherry for depth. Finished with fresh chives, it’s crispy at the edges, custardy in the center and perfect for when you want something elegant with minimal effort.
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Directions
- In a blender, combine 3 room-temperature eggs, 1/2 cup each flour and room-temperature milk, 1 teaspoon mustard powder and 1/2 teaspoon salt. Melt 1/2 stick butter in a medium ovenproof skillet in a 425 degree F oven. Pour in the batter and bake until puffed and golden, 18 to 20 minutes. Brown 8 ounces sliced mushrooms in a separate skillet with olive oil. Add 1/4 cup minced shallots, 1/2 teaspoon thyme, 1 tablespoon dry sherry and a pinch each of salt and pepper; cook 2 to 3 minutes. Top the Dutch baby with the mushrooms and chives.
