Savory Mushroom & Cheese Dutch Baby

This is the dish to make with the choice edible mushrooms found in farmers’ markets or upscale grocers’ produce departments!

It’s impressive as either an appetizer or light meal. This savory batter with polenta adds a nice texture. You will need two skillets for this recipe: one to prepare the mushroom filling and another for the Dutch Baby. The mushroom filling will leave a fond in the pan that would prevent the batter from rising properly.

Ingredients

Batter

• 4 large Eggs
• 1/2 cup whole Milk
• 1/2 cup All-Purpose Flour
• 2 tablespoons uncooked Polenta
• 2 tablespoons granulated Sugar
• 3/4 teaspoon Kosher Salt, divided
• 2 tablespoons unsalted Butter, melted

Mushroom Filling

• 2 tablespoons Extra Virgin Olive Oil
• 5 cups (about 12 ounces) cut or torn (bite-size pieces) mix of fresh Mushrooms (such as White, Baby Bella, Oyster, Beech, or Chanterelle mushrooms)
• 3 tablespoons (about 1 medium) finely chopped Shallot 
• 2 ounces Swiss, Gruyere or other melting cheese, grated (about 1/2 cup)
• 1 cup packed (1 ounce) Baby Spinach or Arugula
• 1 Lemon, cut into wedges, seeds removed
• Sea Salt flakes

Preparation

1. Whisk together flour, sugar, polenta, and 3/4 tsp salt in a medium bowl. Whisk together milk and eggs in a small bowl. Add milk mixture to flour mixture and whisk until smooth. Cover and chill at least 2 hours or up to overnight (about 8 hours).
2. When ready to cook, remove batter from the refrigerator; whisk until well combined, and allow to stand at room temperature while preparing mushroom mix.
3. Heat oil in 12-inch skillet, preferably cast-iron, over high until oil just begins to shimmer. Add mushrooms, and stir to coat in oil. Cook, undisturbed, until bottom side is browned, 2 to 3 minutes. Stir mixture, and sprinkle with remaining 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until mushrooms are tender and browned all over, about 4 minutes. Reduce heat to medium. Add shallot and remaining 2 tablespoons butter; cook, stirring constantly, until butter is melted, about 30 seconds. Remove from heat and stir in baby spinach or arugula.
4. While mushroom mix is cooking, place a 10-inch cast-iron skillet in oven. Preheat oven to 425°F. 
5. Once mushroom filling is ready, whisk batter again until well combined. Remove preheated skillet from oven, add 3 tablespoons of the butter to skillet, and swirl to coat. Pour batter into skillet, then top with mushroom filling and shredded cheese, leaving about an inch border all the way around the outer edge of the pan.
6. Return the skillet to the oven and bake until puffed and brown around edges, 20 to 25 minutes.
7. Remove Dutch baby from oven. Garnish with flaky sea salt and serve immediately with lemon wedges to add a zest of brightness.

Wine Pairing Guide

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