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Smitten Kitchen Every Dayis one of the most exciting new cookbooks I’ve got my hands on so far in 2018 (I know we’re only just in February, but the amount of cookbooks I make it through every month is truly shocking!) I’ve got so much bookmarked that I want to try (I made the just-so-happens-to-be-vegan Olive Oil Shortbread with Rosemary and Chocolate chunks – without the rosemary however as Waitrose had run out, and it was fantastic) but the stand out ‘you’ve got to cook this first’ recipe for me was the Dutch Baby with Creamed Mushrooms. It was fantastic, such a great weeknight supper. Except, it was a very big portion between the two of us (when one of us utterly turned their nose up at the concept), and I felt a bit silly following a recipe for something I’d usually make without. So, the serves one, savoury dutch baby pancake (the one egg version of the breakfast edition in Student Eats) topped with the creamy mushroom mixture I usually just throw together at breakfast/ lunch to go on toast was born.
As this is a meal only I approve of in this house, it seemed natural to go down the serves one route, but obviously you can use a bigger dish if you’re multiplying the recipe, because I know not everyone has a set of these totally adorable/ durable Falcon dishes (though they are rather cheap!) Also, feel free to use whatever mushrooms you have (I just buy chestnut mushrooms by default), sub in creme fraiche, cream cheese or yogurt for the double cream, or swap the chives for parsley. Whatever is hanging around the fridge – Shrove Tuesday is traditionally about clearing things out, anyway!
This easy, savoury version of the classic dutch baby makes a great veggie supper for one.
1 Large Egg
2 1/2 tbsp Whole Milk
1 1/2 tbsp Plain Flour
Freshly Ground Black Pepper
4–6 Chestnut Mushrooms, peeled and sliced
1 Large Shallot, finely chopped
1 1/2 tbsp Double (Heavy) Cream
Small Handful Freshly Grated Parmesan
Freshly Chopped Chives, for garnish
Pre-heat the oven to 200 degrees (390 fahrenheit).
Meanwhile, whisk together the egg, milk, flour and some seasoning until the mixture is slightly frothy.
Place a large knob of butter in a small ovenproof dish, and put it in the oven for 5 minutes until the butter is just starting to froth.
Pour the batter into the middle of the dish, and bake for 15 minutes.
While the pancake is cooking, heat another knob of butter in a medium frying pan over a medium heat. Once it is frothy, cook the shallot until it is soft (but not browning), and then add the mushrooms and a generous amount of seasoning. Cook until the mushrooms are soft, then stir in the cream. Keep warm on the lowest heat until the pancake is ready.
Remove the pancake from the oven, sprinkle over the parmesan, and return to the oven for another couple of minutes until the cheese has melted and started to brown.
To serve, spoon over the mushroom mixture and sprinkle over the chopped chives.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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