Roasted Mushroom and Bacon Dutch Baby
4 - 6 people
00h 20
00h 50
A savoury Dutch baby, also known as a German pancake, is topped with melted cheese and a rich mix of mushrooms, bacon, and spicy scallions - a wonderful brunch dish, or a special occasion breakfast!
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Ingredients and Method
Ingredients
- 4 slices ButcherBox.ca sugar free bacon, roughly chopped
- 3 tbsp ButcherBox.ca unsalted 100% grass fed grass finished organic butter, melted and divided
- 1 lb mixed mushrooms (such as cremini, shitake, beech, oyster, etc), roughly chopped
- 3 large eggs
- 1 clove garlic, finely diced or minced
- 3/4 cup whole milk
- 1/2 cup flour, leveled
- 2 tbsp cornstarch
- to taste Kosher salt
- 1 tbsp fresh thyme leaves
- 2 oz (approx 1/2 cup) fontina or sharp Cheddar, grated
- 1 green onion, finely thinly sliced
- 2 tbsp flat leaf parsley, chopped
Method
- Set oven racks in middle and upper positions. Preheat oven to 450°F. Place mushrooms and bacon on a rimmed baking sheet. Place on top rack in oven while preheating, and roast, stirring once, until mushrooms are golden brown, 25 to 30 minutes. Place a 10-inch cast-iron skillet on middle rack and heat 15 minutes.
- Place eggs and garlic in a blender. Process on high until frothy, 45 seconds. With blender running, gradually add milk and 2 tablespoons butter; stop blender. Add flour, cornstarch, and 1/4 teaspoon salt; process 1 minute. Fold in thyme.
- Carefully add remaining tablespoon butter to heated skillet and swirl to coat. Immediately add batter. Bake until golden brown and puffed, 14 to 16 minutes. Sprinkle with cheese and bake until melted, 3 to 5 minutes.
- Top with bacon and mushroom mixture, scallions, and parsley.
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