Savory Dutch Baby with White Wine Braised Mushrooms by TARA HANSEN

 
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*You will need a cast-iron pan for this recipe*

Ingredients:

Dutch Baby:

3 eggs (brought to room temp)

1/2 cup All Purpose flour

4 tablespoons Petaluma Creamery butter

1 tablespoon sugar

1/2 cup whole milk (organic preferred)

1 tablespoon chives (finely chopped)

1 tablespoon fresh thyme (finely chopped)

1/2 cup Petaluma Creamery Asiago 

Braised Mushrooms:

1 package of small mushrooms (Diced. We used cremini, but use what you prefer)

3 tablespoons Petaluma Creamery butter (separated)

2 tablespoons Extra Virgin Olive Oil

1/4 White Wine (and another glass to enjoy while cooking ;) )

1 tablespoon fresh thyme (finely chopped)

4 cloves garlic (minced or grated)

Handful fresh Arugula

Salt and Pepper

Extra Asiago for sprinkling on top

Directions:

Preheat oven to 425 degrees

Combine eggs, flour, milk and sugar and blend in blender for 10-20 seconds or until smooth and incorporated. You may do this step by hand but make sure absolutely no lumps are present. *Meanwhile start your mushrooms, see below for instructions.*

Place your 4 tablespoons of butter into your cast iron pan and place in the pre-heated oven. Once butter has melted, pour batter into the pan and top the middle with your 1/2 cup of asiago. Return pan to the oven to bake for 20 minutes. Your pancake should be raised and golden at this point. Once this has happened, lower your oven temp to 300 degrees and continue baking for an additional 5 minutes. Top with handful of arugula, mushrooms, and additional asiago for sprinkling. Serve and enjoy immediately.

White Wine Braised Mushrooms:

In a heavy bottom skillet, add your 1 tablespoon of butter and 2 tablespoons of olive oil. Allow mixture to melt and then add in your diced mushrooms. Allow mushrooms to brown, undisturbed for 3 minutes, then give a quick stir or toss to flip over. Season with a pinch of salt and a few grinds of pepper. Continue to sauté mushrooms until browned (about 5 minutes.) 

Once mushrooms are browned, reduce heat of pan to medium and add in your minced/grated garlic, another 2 tablespoons of butter and your 1 tablespoon of thyme. Stir this mixture and allow to cook for another 2-3 minutes then add in your 1/4 white wine to help deglaze the pan. Stir mushrooms then allow to sit and cook until moisture is almost evaporated. Once done, remove from pan and set in bowl until ready to use.

Gold Nina