Mushroom Popover Pie
Serves 3 to 4.
For the deepest flavor, use a combination of white and shiitake mushrooms, but you can substitute cremini or wild mushrooms for part or all of the mix. Adapted from “The Heart of the Plate: Vegetarian Recipes for a New Generation,” by Mollie Katzen.
• 2 tbsp. unsalted butter, divided
• 1/2 cup finely chopped onion
• 8 oz. white button mushrooms, stemmed and thinly sliced
• 4 oz. shiitake mushrooms, stemmed and minced (about 10 2-inch-wide mushrooms)
• 1 tsp. minced or crushed garlic
• 1 tsp. sea salt, divided
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 3 large eggs, preferably at room temperature
•1 c. low-fat milk
• 1 c. flour
Preheat the oven to 375 degrees with a rack in the center position.
Melt 1 tablespoon of the butter in a 9- or 10-inch cast-iron skillet over medium-low heat. Add the onion and cook, stirring, until it softens, about 5 minutes.
Add the mushrooms, garlic, 3/4 teaspoon of the salt, the thyme and a generous amount of pepper; cook, stirring often, for about 15 minutes or until the mushrooms’ liquid has been released and has evaporated in the skillet and the mushrooms start to turn golden around the edges. (It will seem like a lot of mushrooms at first, but they will cook down.) Remove from the heat.