Recipe: Mushroom Popover Pie
- September 25, 2013 - 1:09 PM
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.
Meanwhile, combine the eggs, milk, flour and the remaining 1/4 teaspoon of salt in a blender; purée to form a smooth, aerated batter. (If you don’t have a blender, whisk the ingredients together in a medium bowl. It’s fine if there are a few lumps.)
Transfer the mushroom-onion mixture to a bowl. Rinse and dry the skillet, then return it to the stovetop over low heat. Add the remaining tablespoon of butter; once it has melted and begun to foam, immediately remove from the heat and swirl to coat the skillet. (Be sure the edges of the skillet are coated; this will ease removal after the popover is baked.) Add the mushroom-onion mixture, spreading it into a fairly even layer, then pour in the batter.
Transfer to the oven and bake for 25 to 30 minutes or until the batter is dry on top and feels solid when touched lightly. The popover will be slightly puffed (it deflates fairly quickly), and its edges will have shrunk from the sides of the skillet and become quite brown.
Cut into wedges and serve hot or warm.
Nutrition information per serving:
Calories 280 Fat 11 g Sodium 620 mg
Carbohydrates 32 g Saturated fat 6 g
Protein 13 g Cholesterol 180 mg Dietary fiber 2 g
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