MUSHROOM DUTCH BABY

If a popover and a pancake got together for a romantic tryst, the result would be a bouncing Dutch baby. Like a popover, it emerges from the oven puffed and light, but quickly reverts to its pancake heritage once the topping arrives. You can mix and match mushrooms, or use one kind. Try a mix of button, crimini, and portabella. King oysters are also a wonderful addition.

Batter

3 large eggs

1 cup milk

2 tablespoons melted butter, plus 1 tablespoon for the hot skillet

3/4 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon sea salt

Mushroom topping

2 tablespoons butter

1 clove garlic,

3 sprigs thyme, leaves stripped from the stem

1 pound mushrooms, sliced

1/4 teaspoon fine sea salt

4 ounces smoked Gouda, grated

Fresh ground pepper

Instructions

1. Centre a rack in the oven. Place a heavy 10-inch ovenproof skillet on the rack to heat. Preheat oven to 425°F and heat the pan for at least 30 minutes.

2. As the oven heats, make the batter by whisking the eggs, milk, and butter in a medium bowl. Add the flour, cornstarch, and salt. Whisk until smooth. Set aside.

3. For the mushroom filling, melt the butter in a second large skillet over medium heat. When it bubbles, add the garlic and thyme, and cook one minute. Add the mushrooms, and salt. Increase heat to medium-high. If using a mix of mushrooms, add the large, meaty mushrooms first and allow them to cook a bit before adding the small, more tender mushrooms. Cook, stirring often, until the mushrooms are tender. Set aside.

4. Remove the hot skillet from the oven. Working quickly, drop one tablespoon butter in the pan, and tilt to coat. Pour the batter into the pan and return the skillet to the oven. Bake for 20 minutes or until puffed and golden brown. About five minutes before the Dutch baby is done, rewarm the sautéed mushrooms.

5. Remove skillet from oven, sprinkle the Dutch baby with the grated Gouda, then top with the hot mushrooms and a grinding of fresh black pepper. Slice and serve immediately.

Serves 4 to 6