Mushroom Popover Pie 3.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Sep 18, 2013

Here's an out-of-the-box way to make a weeknight main course out of mushrooms: Turn them into something of a cross between a clafoutis and a popover. The texture is custardy in the middle but a little crisp on the browned edges.

For the deepest flavor, use a combination of white and shiitake mushrooms, but you can also substitute cremini or wild mushrooms for part or all of the mix.


Servings:
3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

Ingredients
  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped onion
  • 8 ounces white button mushrooms, wiped clean, stemmed and thinly sliced
  • 4 ounces shiitake mushrooms, stemmed and minced
  • 1 teaspoon minced or crushed garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried thyme
  • Freshly ground black pepper
  • 3 large eggs, preferably at room temperature
  • 1 cup low-fat milk
  • 1 cup unbleached all-purpose flour

Directions

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; puree to form a smooth, aerated batter. (Alternatively, if you don’t have a blender, whisk the ingredients together in a medium bowl. It's fine if the mixture has a few lumps.)

Transfer the mushrooms to a bowl. Rinse and dry the skillet, then return it to the stove top 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 to the skillet. (Be sure the edges of the skillet are coated; this will ease removal after the popover is baked.) Add the mushrooms, spreading them 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 becomes dry on top and feels solid when touched lightly with a fingertip. 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.

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Recipe Source

Adapted from "The Heart of the Plate: Vegetarian Recipes for a New Generation," by Mollie Katzen (Houghton Mifflin Harcourt, 2013).

Tested by Joe Yonan.

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