Porcini Popovers

Ingredients for Porcini Popovers

• 15g dried porcini mushrooms

• 325g plain flour

• 1 1/2 teaspoons salt

• 6 large eggs, lightly beaten

• 600ml whole milk

• 1/2 stick unsalted butter (2 tablespoons melted and 2 tablespoons cold) plus additional for popover cups

• 2 nonstick popover pans with 6 (2/3-cup) cups

Grind porcini to a powder in an electric coffee/spice grinder or a blender (you’ll have about 30g ). Whisk together porcini powder, flour, salt, eggs, milk , and melted butter until smooth, then let rest, chilled, 1 hour.

Preheat oven to 204°C with rack in middle. Butter popover cups. Cut remaining 2 tablespoons butter into 12 pieces.

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 120ml each) and bake until puffed and golden-brown, 30 to 35 minutes.

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.

Popovers can be baked 4 hours ahead. Remove from pans and reheat on a baking sheet in a 177°C oven until hot and crisp.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.