Vegetarian Dinner Inspiration: Dutch Baby with Mushrooms & Herbs

On

21/10/2024

Reading time:

6 min

Summary:

This flavorful Dutch baby, garnished with saucy garlic mushrooms, makes for an easy yet impressive vegetarian dinner. For added heartiness, serve slices with a fried or poached egg on top.

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Treat yourself to a savory twist on the classic Dutch baby! This recipe features a fluffy, golden pancake topped with garlicky mushrooms and fresh herbs, making it a perfect vegetarian meal that’s both comforting and impressive. Serve it with a poached or fried egg for extra heartiness, and enjoy a satisfying, restaurant-worthy dish right at home. Whether for dinner or brunch, this savory Dutch baby is bound to be a new favorite!

Ingredient

  • 1 pound 

    cremini mushrooms

  • 4 cloves 

    garlic

  • 2 tablespoons 

    fresh thyme leaves, divided

  • 2 tablespoons 

    chopped fresh chives, divided

  • 2/3 cup 

    all-purpose flour

  • 2/3 cup 

    whole milk

  • 3 

    large eggs

  • 1 1/4 teaspoons 

    kosher salt, divided

  • Freshly ground black pepper

  • 4 tablespoons 

    unsalted butter, divided

  • 1/2 cup 

    grated Parmesan cheese, plus more for serving

  • 2 tablespoons 

    olive oil

  • 1/4 cup 

    low-sodium vegetable broth or white wine

  • A few handfuls baby arugula

Directions

  1. Position an oven rack in the center, removing any racks above it, and place a 10-inch cast-iron skillet on it. Preheat the oven to 425°F.

  2. Quarter 1 pound of cremini mushrooms (slice large pieces in half again). Set them aside in a bowl. Mince 4 garlic cloves and set aside as well. Remove thyme leaves from stems until you have 2 tablespoons, and finely chop chives to yield 2 tablespoons.

  3. In a medium bowl, whisk together 2/3 cup all-purpose flour, 2/3 cup whole milk, 3 large eggs, 1/4 teaspoon kosher salt, and a few grinds of black pepper until smooth, about 1 minute. Mix in 1 tablespoon each of the thyme leaves and chopped chives.

  4. Carefully remove the hot skillet from the oven, add 2 tablespoons unsalted butter, and swirl to coat the pan's bottom and sides. Pour the batter into the hot skillet right away, then sprinkle 1/2 cup grated Parmesan cheese on top. Bake until golden, puffed, and crispy around the edges, 18 to 20 minutes.

  1. Meanwhile, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the quartered mushrooms, toss to coat, and spread in a single layer. Cook without stirring until the bottoms are browned, about 3 minutes. Season with 1 teaspoon kosher salt and more black pepper, and sauté until fully browned and tender, about 5 minutes.

  2. Reduce heat to medium, add the minced garlic, the remaining 1 tablespoon butter, and 1 tablespoon thyme leaves, and sauté for another 2 minutes. Pour in 1/4 cup white wine or broth, cooking until nearly evaporated, about 2 minutes. Remove from heat and stir in a few handfuls of baby arugula, allowing it to wilt slightly.

  3. Once the Dutch baby is ready, remove it from the oven, top with the mushroom mixture, and sprinkle with the remaining 1 tablespoon chives and extra Parmesan cheese.