Mushroom Dutch Baby
Here’s something a little different – a Dutch baby. I don’t know how it got its name but it’s basically a sort of airy pancake that’s served with various sweet or savory toppings. For sweets you can top it with powdered sugar, maple syrup, fresh fruit, apple sauce, etc. I made a mushroom Dutch baby based on a recipe that I got from the New York Times. I made some changes to the original replacing bacon, butter, thyme, and cheddar with pancetta, olive oil, oregano, and fontina as noted in the ingredient list below.
- 1 lb. sliced mushrooms (any kind you like)
- ¼ lb. sliced pancetta (or bacon)
- 1 chopped garlic clove
- 1 tbsp. oregano (or thyme)
- 3 large eggs
- ¾ cup flour
- ¾ cup whole milk
- 4 tbsp. olive oil divided (or butter)
- 2 tbsp. cornstarch
- ¼ tsp. salt
- 2 oz. grated fontina (or cheddar)
- 2 scallions thinly sliced
- 2 tbsp. chopped Italian parsley
Pre-heat the oven to 450o.
Sauté the pancetta in one tablespoon of oil. Add the mushrooms and oregano and cook for approx. 20 minutes adding the garlic for the last 5 minutes.
For the Dutch baby – In a blender add the eggs, flour, milk, 2 tablespoons of olive oil, cornstarch, salt. (This is the basic Dutch baby batter recipe for the various toppings. You can use butter instead of oil.)
Remove the mushrooms from the pan. Wipe it out and add 1 tablespoon of oil while it’s still warm. Pour in the Dutch baby batter, place in the oven, and bake for 15 minutes until it’s lightly browned and puffy. Sprinkle with the cheese and bake for another 3 to 5 minutes.
When done spread the melted cheese around the top, then add the mushrooms and sprinkle the scallions and parsley over it. Slice and serve.