Mushroom Dutch baby

4 servings Prep: 10 mins, Cooking: 25 mins

With aged cheddar, parmesan and fresh rocket- this recipe makes for a wonderfully savoury brunch or light dinner!

By Independent Contributor September 23 2021
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Ingredients (16)

For the batter
8 large eggs
180 ml milk
165 g flour
1/2 tsp sea salt flakes
1/2 tsp black pepper
2 tbsp fresh parsley — chopped
3 tbsp fresh chives — chopped
85 g butter
30 g parmesan cheese — grated
30 g aged cheddar cheese — grated
For the mushroom filling
400 g portabellini mushrooms
1 tbsp butter
olive oil
To serve
lemon wedges
salt and black pepper — to taste
fresh rocket leaves
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Method:

Heat oven to 220 ̊C and place a 30cm cast iron pan in the oven.
In a large bowl whisk eggs and milk together until well combined.
In a small bowl, whisk salt and pepper into flour to distribute evenly. Whisk dry ingredients into wet ingredients.
Add the chopped herbs and mix.
Carefully remove the hot cast iron pan from the oven and place on a lit burner on medium heat. Add butter and swirl it around the pan until it sizzles, melts, coats the pan completely and begins to smell nutty. Pour in the egg mixture. Scatter with parmesan and cheddar. Return the pan to the oven and bake for 25 minutes until very puffed up and golden brown.
While the Dutch baby is cooking-preheat a large frying pan. Add the butter and a little drizzle of olive oil.
Cook mushrooms on high heat with the sprigs of thyme until golden brown. Season well.

Squeeze over a little fresh lemon juice and remove from the heat.

When the Dutch baby is cooked it will begin to deflate so serve it quickly!

Fill the centre with the golden brown mushrooms, top with rocket and serve.



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