I’m so excited to announce that I’ve opened registration for my online photography, styling, and branding workshop! It’s the first online workshop I’ve done in over two years, I wanted to be able to teach folks who couldn’t take the time off to attend my travel-based workshops but were still really interested in learning more about photography and the blogging/business side of things. Over half of the spaces have already been taken, so if you’re interested I recommend signing up sooner than later. You can read all the details about what the course entails and register here, would love to have you! Now, I can’t to share this amazing mushroom recipe with you!
For this post, I’m keeping it short and sweet since I’m about to head out to help prep for the Secret Supper pop-up I’m co-hosting this weekend (yay!) We still have a handful of spaces left for our December supper if you’re interested. But to the recipe! So I got a WHOLE bunch of chanterelles dropped off at my doorstep thanks to my friend Derek from Wicked Healthy. He is a major mushroom forager and had hit the motherload on a recent foraging excursion and decided to share the wealth – I’m very lucky I have friends who are as obsessed with food as I am. Savory breakfasts are one of my favorite things in the world, so I decided to make a savory Dutch baby topped with a mix of chanterelles and other wild mushrooms I’d picked up from the farmer’s market. For a tasty spread to go along with it, I roasted more chanterelles and pureed them with butter to make a savory umami butter mixture that, when smeared on a salty mushroom-loaded pancake, kiiiiiind of created for the best flavor combo ever. And then I put creme fraîche on it, which started to melt on the hot pancake and get all creamy and amazing. So if you’re looking for a killer fall or winter breakfast/brunch situation, please do give these a try. You can feel free to substitute whatever edible mushroom varieties you have handy, fyi – I just used chanterelles because I had a lot of them and their flavor is one of my favorites in the mushroom world, but if you live in an area without a wide mushroom selection good old shiitake or brown button mushrooms will work just dandy.
Mushroom Dutch Baby with Roasted Chanterelle Butter
Roasted Chanterelle Butter
- 10 ounces chanterelle butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 10 ounces mixed mushrooms
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
Savory Dutch Baby
- 1/2 cup flour (sifted)
- 2 tablespoons corn starch
- 1 teaspoon garlic salt
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon onion powder
- 3 eggs (room temperature)
- 3/4 cup whole milk (room temperature
- 2 tablespoons unsalted butter (divided into individual tablespoons)
- 3 tablespoons chanterelle butter
- 2 tablespoons creme fraîche or sour cream
- 1 teaspoon fresh thyme leaves
Roasted Chanterelle Butter
Preheat the oven to 375 degrees Fahrenheit. Massage the oil into the chanterelle mushrooms and spread out evenly on a roasting pan. Roast in the oven until the mushrooms are lightly golden at the tips and the mushrooms are a bit wrinkled, about 25 minutes. Puree with butter and salt until smooth. Cover and refrigerate. Use within 1 week.
Melt the butter in a large frying pan over medium heat. Add the mushrooms, oyster sauce, and soy sauce and cook until the mushrooms release their moisture and most of the liquid evaporates from pan, leaving a thick sauce that the mushrooms are cooking in, about 20 minutes, stirring every 5 minutes. Remove from heat and set aside.
Savory Dutch Baby
Preheat the oven to 425 degrees Fahrenheit with a 10 to 12-inch cast iron skillet inside of it. In a large bowl, whisk together the flour, corn starch, thyme, garlic salt, and onion powder until combined. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium high speed until frothy. Add the milk and continue whisking until combined. Switch to the paddle attachment and gradually add the flour mixing at low speed, scraping down the sides of the bowl as needed, until a smooth batter just forms.
Remove the skillet from the oven and add the butter to it, stepping away since it will splatter a bit at first. Quickly pour the batter into the pan and immediately place the pan back in the oven. Bake until the edges puff up and are deeply golden, about 16 to 18 minutes.
Once finished, add the chanterelle butter on top, then the creme fraîche, then the sautéed mushrooms. Sprinkle with the fresh thyme and serve immediately.