Ingredients: |
Ingredients: Mushrooms:
2 tablespoons unsalted butter
1 shallot, minced
1/2 pound mushrooms, chopped into small bits
salt and pepper
1 tablespoon dry white wine or white vermouth
3 tablespoons heavy cream
Pancake:
4 large eggs
1/2 teaspoon kosher salt
freshly ground pepper
1/2 cup milk
1/2 cup flour
3 tablespoons unsalted butter
3 tablespoons parmesan cheese
1 tablespoon finely chopped fresh chives
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Directions: |
Directions:Creamed Mushrooms: in a 12-inch cast iron skillet, over medium heat, melt the butter. Add the shallot, and cook until soft, 1 to 2 minutes. Add the mushrooms and salt and pepper to taste and increase the heat to medium-high. Cook, stirring frequently, for about 5 minutes, during which the mushrooms will release and then cook off their liquid and brown a little at the edges. Add the wine, reduce the heat to medium-low, scrape up any stuck bits and cook off the wine, 1 to 2 minutes. Add the cream and as soon as it simmers, scrape the whole mixture into a bowl and set aside.
Pancake: heat oven to 425 degrees. Wipe out the pan, add the butter and pace in the oven to melt until very hot and sizzling. Meanwhile, in a medium bowl, beat the eggs with the salt and pepper. Add the flour, whisk until mostly smooth,. Whisk in the milk. Lumps are fine.
Remove the skillet from the oven, swirl the butter around to evenly coat and pour in the batter all at once, and return the skillet to the oven. Cook for 15 minutes, after which the pancake should be browned in places and rumpled. Sprinkle with parmesan and return to oven for 1 to 2 minutes, until it has melted. Remove it from oven and immediately dollop the mushroom sauce in pockets all over the pancake and scatter with chives. |
This recipe for Parmesan Dutch Baby with Creamed Mushrooms is from