I think what I really like about these is how they taste like mushrooms and even look a little like mushrooms!
I’m not sure why, but I was convinced that popovers and mini popovers would only be good right out of the oven and would quickly become unappetizing if they sat and got cold. This is not the case. While it’s true that they are best when they are warm and crisp, they freeze well and reheat extremely well, too, although they do lose some of the crispness of their exteriors once cooled and reheated. But they are relatively easy to make and these mushroom ones really capture the essence of…shroomhood. The Essence of Shroominess. Okay, I’m making words up, but you know what I mean, right? Mushrooms are like my favorite thing, and these don’t disappoint! I’ve made them twice already, and now I can easily see myself making these regularly. I think they’d be great with tomato soup.
I decided to finely chop up some cremini mushrooms and put it in a fairly standard popover batter, but you can probably use your favorite mushroom, or even a combination of mushrooms! I also used a tablespoon of porcini powder, and though you can probably find a recipe to make the porcini powder yourself, I didn’t want to risk making my own and possibly having a porcini powder that was gritty. I tend to not have good luck with the porcini mushrooms I select in the store, as they have always turned out to be a little gritty. The porcini powder I bought for this was incredibly potent and really made these….shroomelicious! I hope you enjoy!
mushroom mini popovers (makes 12 mini popovers)
1 cup all-purpose flour
1/2 teaspoon salt
1 Tablespoon porcini powder
1 Tablespoon + 2 Tablespoons unsalted butter, divided use
1 and 1/4 cup whole milk
4 ounces finely chopped cremini mushrooms
shallot thyme butter*
*for the shallot thyme butter, I used this recipe, but next time I suggest cutting the lemon zest out of the recipe; it was really overpowering.
In a large saute pan on medium-low heat, place the 1 Tablespoon butter until melted, then add the finely chopped mushrooms and continue to heat for about 6-7 minutes, stirring occasionally. Pour the milk into the pan and bring heat up to high until milk starts to boil. Immediately remove from heat, cover and let mushrooms steep in the milk for about 15 minutes.
Heat oven to 450 degrees F.
Sift the flour, salt, and porcini powder together into a bowl and stir with a whisk several times to adequately disperse ingredients in with the flour. Set aside.
In a small bowl, whisk or beat the eggs and pour about 1/2 cup of the milk/mushroom mixture first, then continue to pour the rest of the milk/mushroom mixture into eggs while continuing to whisk or beat.
Dump the flour mixture unto the top of the egg mixture and continue whisking until all the flour is incorporated into the batter. Do not overmix. Cover the bowl and place the batter into a refrigerator for about 30 minutes. Place popover pan into the oven on the center rack.
Cut up the remaining 2 Tablespoons of unsalted butter into 12 little even pieces, one for each mini popover mold in the tray. When ready to bake, remove tray from oven that you placed in there to get nice and hot, (making sure to use gloves or oven mitts), drop one piece of butter into each popover mold and place the tray back into the oven for a minute.
Remove tray from oven again (and with gloves or oven mitts) and fill each mold with the batter to almost the top of each mold. Place back in the oven and bake for 15 minutes at 450 degrees F. Then, without opening the oven door, turn off the oven and leave to bake without heat for 5 minutes more.
Remove from the oven and let sit on a wire rack or other safe surface for 5 minutes. Using a thin small knife or blade, lift each popover and serve with shallot thyme butter, or your favorite spread.
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