• Ingredients
  • 6 Tbsp. butter, divided
  • 1 lb. mushrooms, quartered
  • 4 garlic cloves, minced
  • 2 green onions, sliced and divided
  • 1/4 cup broth (or wine)
  • 3/4 tsp. dried thyme (or fresh)
  • Salt and pepper to taste
  • 4 eggs
  • 1 cup flour
  • 1 cup milk
  • 3/4 tsp. salt
  • 3/4 cup parmesan, divided

Melt 2 Tbsp. butter in skillet and saute half the mushrooms until nicely browned. Remove from skillet and set aside. Melt another 2 Tbsp. butter in skillet and add the remaining mushrooms. Saute until nicely browned. Stir in garlic, one green onion, and the set-aside mushrooms. Continue stirring over heat until the garlic is fragrant and soft. Stir in broth, thyme, salt and pepper. Let broth reduce over heat, stirring occasionally. Keep warm over low heat.

In the meantime: Place a baking dish (about 9×13″) or other oven-proof dish into oven and preheat oven to 400 degrees F. In a food processor or blender, add eggs, flour, milk, and salt. Whir until it is thoroughly combined without any lumps. Remove heated dish from preheated oven and drop remaining 2 Tbsp. butter onto dish. Once it has melted, turn the dish so butter coats all sides. Pour batter from food processor into baking dish and sprinkle 1/2 cup shredded parmesan over top. Return dish to oven for 18-20 minutes. Do not open the oven to peek at this. Just wait 18 minutes before checking.

At 18 minutes, the Dutch baby should be puffed and golden brown with crispy looking edges. It may need another minute or two in the oven. Remove from oven and sprinkle the mushroom mixture over all. Sprinkle with remaining parmesan and remaining one green onion. Serve immediately.

Note: Timing is key, don’t start making this unless you can serve it immediately. It doesn’t take long, so that helps. I use the lid of my Dutch oven as a baking dish because it is cast iron and the perfect size. A Dutch Baby is a puffed pancake that falls very quickly, so once it’s removed from the oven it must be served immediately for best taste and effect. Opening the oven to peek, or taking it out of the oven prematurely, will start the falling process and I don’t think there’s any coming back from that. Just leave it alone in the oven and then look at it quickly after the 18-minute mark to see if it needs more time.