- 2 Tbsp butter, divided
- 1/2 c finely chopped onion
- 8 oz. white button mushrooms, stemmed and thinly sliced
- 4 oz. shitake (or other) mushroom, stemmed and minced (or thinly sliced)
- 1 tsp minced garlic
- 1 tsp sea salt, divided
- 1/2 tsp dried thyme
- freshly ground black pepper
- 3 large eggs,
- 1 c low fat milk
- 1 c flour
Preheat the oven to 375 with a rack in the center position.
Melt 1 Tbsp butter in a heavy skillet (one that can go into the oven) on medium-low heat. Add the onion and cook, stirring, until it softens, about 5 minutes.
Add the mushrooms, garlic, 3/4 tsp salt, thyme and a generous amount of pepper; cook, stirring often, for about 15 minutes or until the mushroom’s liquid has been released and has evaporated in the skillet and the mushrooms are start to turn golden around the edges. Remove from the heat.
Meanwhile, combine the eggs, milk, flour and the remaining 1/4 tsp salt in a blender; puree to form a smooth, aerated batter.
Transfer the mushroom-onion mixture to a bowl. Rinse and dry the skillet, then return it to the stovetop over low heat. Add the remaining Tbsp butter; once it has melted and begun to foam, immediately remove from the heat and swirl to coat the skillet. Be sure the edges of the skillet are coated; this will ease removal after the popover has baked. Add the mushroom-onion mixture, spreading it into a fairly even layer, then pour in the batter.
Transfer to the oven and bake for 25-30 minutes (I think it takes longer in my oven) until the batter is dry on top and feels solid when touched lightly. The popover will be slightly puffed and its edges will have shrunk from the sides of the skillet and become quite brown.
Cut into wedges and serve hot or warm.
Note: this actually reheats pretty nicely; it is not as airy as a regular popover, the dough will remain a little creamy/custardy in texture
- Calories: 280
- Fat 11 g
- Carbs 32 g
- Protein 13 g