Mollie Katzen's Mushroom Popover Pie
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!