Recipe: Giant Mushroom Popover

GIANT MUSHROOM POPOVER
"Make the mushroom mixture the day before and store it in a tightly covered container in the refrigerator. The next day, all you need to do is heat the mushrooms in an ovenproof skillet, prepare and add the egg mixture, and bake. The popover will puff up, and turn golden and magnificent all on its own."

1 tablespoon butter
1/2 cup finely minced onion
1/2 pound fresh domestic mushrooms, stemmed and thinly sliced
1/4 pound fresh shiitake mushrooms stemmed and minced
1 large clove garlic, minced
3/4 teaspoon salt
2 tablespoons dry sherry
3 large eggs
1 cup milk
1 cup unbleached white flour

Preheat the oven to 375 degrees F.

Melt the butter in a 10-inch ovenproof skillet. Add the onion and saute over medium heat for 5 minutes.

Stir in the mushrooms, garlic, and salt, and saute for another 5 minutes.

Add the sherry, and cook uncovered for 10 minutes longer.

Meanwhile, place the eggs, milk, and flour in a blender, and whip them into a smooth batter. Pour this over the mushroom mixture in the skillet, and transfer the pan to the center of the oven.

Bake for 25 to 30 minutes, or until set.

Cut into wedges and serve hot or warm.

Serve the Giant Mushroom Popover with a green salad or some fresh fruit for a refreshingly uncomplicated meal.

Makes 2 to 3 servings (easily doubled, if you have a second skillet)
Used by permission to Recipelink.com from Hyperion
Source: Mollie Katzen's Vegetable Heaven by Mollie Katzen