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!
🙂
in cahoots with muddy boots 
Wonderful recipe, Sabine! 🙂 Looks great!
I used to pick wild mushrooms in the fall with my father. We called them Honey Mushrooms here, and we would pick bushel-baskets full (that my parents would pickle with onions).
When i went to college, to SIU, there would be one or two students each year who would die from mushroom poisoning (i.e., eating the wrong kind of wild mushrooms). I no longer want to take a chance, so i just buy them in the store.
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Tom, I used to go mushroom picking with my dad as well. He was what I’d consider an expert and many people in the area would bring their finds over for him to inspect. Once the pastor and his family ended up really ill in the hospital after eating self-picked mushrooms. They had not consulted anyone before cooking with them. After that, they were more cautious and asked my dad to help with identification. I don’t go picking any myself since I don’t want to risk getting sick.
I hope you have a chance trying the mushrooms! They are so yummy! 😋
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Yes, the poisonous ones (when young, at times) can look a lot like the edible ones; it’s not worth the risk. The images sure make it look delectable! 🙂
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I’m envious. These recipes look really yummy. Wish we have fresh mushrooms too but all we have is in the can.
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Arlene, can you get dehydrated mushrooms? If you have those, you could reconstitute them and mix them with the rinsed and dried canned ones. You should give it a try anyway! 🙂
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Will do that one of these days. I guess they have dehydrated ones in supermarkets here but they are so costly.
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They’re expensive here as well, but some stores have good sales sometimes.
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Wow! That sounds totally delicious! I just used an exclamation point twice. Sabine, I can’t wait to make this. I’m intrigued by the coffee addition. Thanks for making a trip to the library and sharing your find! Have a good week.
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The coffee is what caught my eye. I often use coffee in baking, but never thought of cooking with it. I think you’ll like this! 😋
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Your recipes not only look healthy but very delicious Sabine. Here in Michigan there are the folks who go picking Morel mushrooms. That is very popular in and around the Ann Arbor area. I’ve never gone mushroom picking and I’d be afraid of eating the wrong type.
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Thanks Linda! I’m with you on picking wild mushrooms. I can get them at a local store and know that they are the non-poisonous ones. I love morels too and sometimes they are available at the store. They get pricey, but since they’re so lightweight, they end up not costing that much. I love all mushrooms! How about you?
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I have only tried a few mushrooms Sabine and now just eat the canned ones, regular or portabella. I don’t experiment as much with my food as I should – but when I see your dishes, I know I have to try more dishes, that is for sure. Meanwhile, I am ecstatic my grocery store has decided to carry Dave’s Bread (all varieties) once again. I am surprised there was such a following for it. I thought of you the other day as Ezekiel brand has cereal.
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Hurray for the pleasant bread surprise! Dave’s bread is great. Start small with experimenting and just get one thing you’ve never tried before whenever you shop.
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The delivery guy was just putting out loaves when I was looking for some bread. I was happy and the guy said it had been back for about a month – I just never looked there anymore. I’ve been experimenting with other breads but I like the rustic bread. When I went to the other Meijer grocery store after the two or three-day power outage at my Meijer, I discovered some nice rustic bread by Stone House Bread (they’re a bigger store and a 10-mile round trip for me). I indulged myself once as the loaf was small, and quite costly, and not sliced so no matter how you slice it, you don’t get as much bread buying it that way, but it sure was delicious. They had the sprouted bread on their website, but not in the store. Doesn’t this bread all look delicious?
https://stonehousebread.com/portfolio-standard/three-columns/
I need to expand my horizons, and will when I have more time to try new things in the kitchen. I don’t know, but I feel like I am always scrambling around. Before I started walking, I spent all day Saturday cooking food for the entire week and used the microwave back then. I don’t do that anymore since the walking and then blogging regimen.
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That bread does look yummy! I’m happy that you can get Dave’s Bread again. There is a Dave’s outlet store not too far from where I live, but the bread is sold at just about every store in our area. It’s local after all! I’m sure that you’ll figure out a way to work out your schedule. Cooking from scratch does take more time for sure, but I figure it’s one of the best investments I can make to support my health. Just making small changes and adding a thing or two to a routine can often make a big difference. 🙂
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The one loaf from that bakery I tried was very crusty – I love rustic bread, always have. For years we would go to the German butcher store to buy Dimpflmeier Bakery rustic bread, then the butcher shop went out of business. I will try out my cooking skills when I have more time; sometimes I say I’ll get a crock pot,but you still have to prepare the food before using it. Since it is just me, I don’t go through too much bother right now.
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Rustic bread is the best! 😋
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Wow, interesting combination of flavors. Peeked my interest, for sure. Love your pictures.
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I agree on the flavors! I hope you have a chance to make this dish. When I visited Spain a few years ago I noticed so many different wild mushrooms at the markets and especially at La Boqueria in Barcelona. Thanks for visiting my blog and commenting! 🙋
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