Summer is still playing hide and seek here in the Midwest.We are getting lots of rain, but that beats a drought, as we have had in seasons past, any day. I’ve been craving fennel lately. I love the bulb tasting slightly of anise, and the frilly green fronds. I created two recipes with fennel this week.After the chicken roulette, I’m being extra careful. My boyfriend is away, so I’m going lighter on the dinners and forgoing meat , for the most part. I will get to meat again, but I’m still feeling my way. One of my favorite sweet pancake recipes is a Dutch Baby. It’s like a big popover cooked in lots of butter in a cast iron skillet. Normally I load them up with apples and cinnamon. But this time I decided to do a savory spin on this puffed up classic. It didn’t puff as much as I intended , but was still a decent rise and texture after adding loads of softness sautéed mushrooms , fennel, and Parmesan. This is great light meal, reminiscent of an omelet or Quiche category, but lighter,that can be shared between two or three persons. Play around with your favorite vegetables , herbs, and cheeses. Chopped herbs tend to be a bit trickier for me to get out of the braces. Be sure to thoroughly floss after eating.
Savory Portobello Mushroom and Fennel Dutch Baby Pancake
- 2 portobello mushrooms sliced
- 1 bulb of fennel
- 3 cloves of garlic
- 1/4 cup chopped fresh parsley
- ground black pepper and salt to taste
- 2 teaspoons olive oil
- 3 large eggs at room temperature
- 2/3 cups of milk
- 2/3 cups of flour
- 1/8 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 1/2 stick unsalted butter
You will need a cast iron or ovenproof skillet.
Preheat oven to 450 F. Set cast iron pan in middle rack to heat.
Slice your mushrooms, and fennel. The chopping can be coarse.
Mince your garlic cloves and parsley.
In a non stick skillet add the olive oil. Heat a few moments , then add the mushrooms, fennel, garlic , and parsley. Slowly saute until soft and wilted . Season with salt and pepper to your tastes. Set aside.
In a stand mixer or large bowl with whisk beat eggs until frothy. Add salt,milk, and flour and continue to beat . Add Parmesan cheese. The batter will be thin.
Take out cast iron pan and heat butter to melted. Pan is hot already , so be careful.
Don’t brown butter too much as it will continue to cook in oven. Swirl the butter so the pan is completely coated.
Pour quickly the batter into the pan with the butter.
Add about half of the sautéed mushroom and fennel mixture on top of batter.
Place the cast iron skillet in the oven. Bake for 18- 25 minutes ( oven temps vary) until slightly puffed and golden,