Dutch Baby with Mushrooms, Leeks & Arugula
January 2, 2020
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover and is similar to a large Yorkshire pudding. I love making them because they have minimal ingredients and you can either make them sweet or savory. This Dutch Baby with Mushrooms, Leeks & Arugula is a great combination and makes an easy weeknight meal.
- Prep: 20 mins
- Cook: 20 mins
- Yields: 4 Servings
Directions
1Arrange a rack in the middle of the oven and remove any racks above it. Place a 10-inch cast-iron skillet on the rack, and heat the oven to 425°F.
2Quarter 1 pound cremini mushrooms (slice each quarter in half again for particularly large mushrooms). Push to the side of the cutting board or transfer to a bowl. Mince 4 cloves garlic; push aside. De-stem thyme leaves until you have 2 tablespoons leaves. Chop chives until you have 2 tablespoons.
3Whisk together ⅔ cup all-purpose flour, ⅔ whole milk, 3 large eggs, ¼ teaspoon of the kosher salt, and several grinds black pepper in a medium bowl until no lumps remain, about 1 minute. Whisk in 1 tablespoon of the thyme leaves and 1 tablespoon of the chopped chives.
4Carefully remove the hot skillet from the oven and immediately add 2 tablespoons of the butter. Swirl to melt, making sure it coats the bottom and up the sides of the pan. Immediately pour the batter into the hot skillet. Sprinkle with ½ cup grated Parmesan cheese.
5Bake until golden and puffed and crispy on the edges, 18 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the quartered mushrooms, toss to coat in the fat, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Season with the remaining 1 teaspoon kosher salt and several grinds black pepper and sauté until browned and tender, about 5 minutes.
6Reduce the heat to medium. Add the minced garlic, remaining 2 tablespoons butter, and remaining 1 tablespoon thyme leaves and sauté 2 minutes more. Add ¼ cup white wine or broth and cook until mostly evaporated, 2 minutes more. Remove from the heat and stir in a few handfuls of baby arugula, stirring to wilt slightly.
7At this point, your Dutch baby should be just about ready. When it’s done, pull it out of the oven and immediately top it with the mushroom mixture. Sprinkle with the remaining 1 tablespoon chives and more Parmesan cheese.
Recipe adapted from Grace Elkus, The Kitchn, December 22, 2019.
Evan
September 23, 2020
I’m not here to call everyone out but either someone plagiarized you and took your entire recipe and the way it was presented word for word and put it somewhere else, or you took from somebody else’s recipe word for word all the way through to the end.
https://www.thekitchn.com/parmesan-herb-dutch-baby-22969522