An intriguing cookbook I recently came across at the library was “Bake the Seasons”. The author is Marcella DiLonardo and I think her book is fantastic. While browsing through pages of yummy sounding recipes, I noticed this Wild Mushroom & Coffee Dutch Baby recipe. It’s a perfect dish to make right now because fall here in the Pacific Northwest means wild mushroom season. Wild mushrooms gathered from the forest are one of autumns most delicious pleasures. This book is definitely worth checking out for both the sweet and savory recipes it features!
This Wild Mushroom Dutch Baby is slightly different from this Moroccan Dutch Baby, in part because it’s baked in a hotter oven and therefore results in a crispier crust, which I love. The mushroom filling is incredible! Don’t leave out the coffee, it really adds great depth to this dish! And if you don’t eat dairy products and eggs, you should make just the filling and eat this mushroom concoction over some pasta, rice, quinoa or perhaps a baked potato. Any which way this is so scrumptious that I’ve made it several times now.
Wild Mushroom & Coffee Dutch Baby
Preheat the oven to 450°. Place a deep 8 inch cast iron skillet into the oven and leave it there until you’re ready to bake the baby.
For the Dutch Baby batter you’ll need:
- 3 large eggs at room temperature
- 2/3 cup all purpose flour
- 2/3 cup whole milk (I used Bulgarian style buttermilk) at room temperature
- 1/2 teaspoon minced fresh thyme
- 1/4 teaspoon salt
- a little freshly ground pepper
- 4 tablespoons butter
Crack the eggs into a blender jar and pulse until pale yellow and slightly foamy. Add the flour, milk, thyme, salt and pepper and blend until smooth and creamy. Let this batter rest for about 15 minutes.
When the oven is at temperature and the cast-iron skillet is hot, remove it from the oven, add the butter and swirl it around in the pot. Pour in the batter and put the pan back into the oven. Bake for about 20 minutes or until the Dutch Baby is nicely browned and puffed up. Don’t open the oven during baking or the Dutch Baby won’t rise and puff up properly.
While the Dutch Baby is baking you can prepare the mushroom filling.
For the Wild Mushroom filling you’ll need:
- 2 tablespoons regular or vegan butter, unsalted
- 2 to 3 cups wild mushrooms (any mushrooms would be delicious prepared like this!),
wiped clean and torn into bite size pieces
- 1 clove of garlic, minced
- 1 shallot, also minced
- a little minced fresh thyme
- salt and freshly ground pepper
- 3/4 cup vegetable stock
- 1/2 cup of cold, strong coffee
- a little freshly grated parmesan if you like
Heat a wide frying pan over medium heat and then add the butter and let it melt.
Next, add the mushrooms, garlic, shallot, thyme and a little salt and pepper.
Stir and cook until the mushrooms are getting soft.
Now add the vegetable broth and coffee.
Stir well and simmer until the liquid is reduced by about half.
When the Dutch Baby is done, remove it from the oven and top it with the mushrooms.
Heirloom tomatoes drizzled with a little olive oil make a perfect side dish.
But if you don’t eat dairy, try the mushroom filling over some pasta!
Pine nuts added a pleasant, buttery crunch!
Either way you can’t go wrong!