Porcini Popovers
Light and airy popovers infused with earthy porcini mushroom powder, creating a savory twist on the classic popover. These golden-brown pastries puff up beautifully and are perfect as a side dish or appetizer.
Ingredients
- •½ oz dried porcini mushrooms
- •2½ cups all-purpose flour
- •1½ tsp salt
- •6 large eggs
- •2½ cups whole milk
- •½ stick unsalted butter
- •2 pans nonstick popover pans
Cooking Instructions
- 1.
Grind porcini to a powder in an electric coffee/spice grinder or a blender (you'll have about 1/4 cup). Whisk together porcini powder, flour, salt, eggs, milk , and melted butter until smooth, then let rest, chilled, 1 hour.
60 min
- 2.
Preheat oven to 400°F with rack in middle. Butter popover cups. Cut remaining 2 Tbsp butter into 12 pieces.
5 min
- 3.
Heat popover pans in oven 2 minutes. Remove from oven and add a piece of butter to each cup. Return to oven and heat until butter is bubbling, about 1 minute. Divide batter among cups (a scant 1/2 cup each) and bake until puffed and golden-brown, 30 to 35 minutes.
35 min
- 4.
Pierce top of each popover with a sharp knife to release steam, then continue to bake until deep golden-brown, 5 to 10 minutes more. Serve immediately.
10 min
- 5.
Popovers can be baked 4 hours ahead. Remove from pans and reheat on a baking sheet in a 350°F oven until hot and crisp.
10 min
