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Popovers with Wild-Mushroom Sauce
Recipe Summary
Yield: Makes 1 dozen
Ingredients
Ingredient Checklist
2 cups whole milk
4 large eggs
2 tablespoons unsalted butter, melted, plus 8 tablespoons (1 stick) unsalted butter
2 cups all-purpose flour
2 teaspoons coarse salt, plus more for seasoning
1/2 cup vegetable oil or vegetable shortening
4 shallots, finely chopped
2 pounds fresh wild mushrooms, such as morels, halved, or quartered if large
3/4 cup medium-dry sherry
3 cups heavy cream
2 tablespoons finely chopped fresh tarragon
Freshly ground pepper
Cook's Notes
If you have leftovers, keep the popovers in an airtight container for up to one day.
Gallery
Popovers with Wild-Mushroom Sauce
Recipe Summary
Yield: Makes 1 dozen
Gallery
Popovers with Wild-Mushroom Sauce
Popovers with Wild-Mushroom Sauce
Popovers with Wild-Mushroom Sauce
Recipe Summary
Yield: Makes 1 dozen
Recipe Summary
Yield: Makes 1 dozen
Yield: Makes 1 dozen
Makes 1 dozen
Ingredients
Ingredients
- 2 cups whole milk
- 4 large eggs
- 2 tablespoons unsalted butter, melted, plus 8 tablespoons (1 stick) unsalted butter
- 2 cups all-purpose flour
- 2 teaspoons coarse salt, plus more for seasoning
- 1/2 cup vegetable oil or vegetable shortening
- 4 shallots, finely chopped
- 2 pounds fresh wild mushrooms, such as morels, halved, or quartered if large
- 3/4 cup medium-dry sherry
- 3 cups heavy cream
- 2 tablespoons finely chopped fresh tarragon
- Freshly ground pepper
Directions
Whisk together milk, eggs, and melted butter in a medium bowl; set aside. Whisk together flour and salt in a separate medium bowl. Pour milk mixture into flour mixture; whisk until blended. Cover; let batter stand 1 hour.
Preheat oven to 450 degrees. Put 2 teaspoons oil into each cup of two standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place pans on a rimmed baking sheet. Transfer to oven; heat oil in pans 20 minutes.
Pour batter into popover cups, filling each two-thirds full. Bake (do not open oven while popovers cook) 15 minutes. Reduce oven temperature to 350 degrees; continue to bake popovers until well browned and crusty, about 20 minutes more. Invert popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.
Meanwhile, heat remaining 8 tablespoons butter in a large skillet over medium heat. Add shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add sherry; cook until liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in tarragon, and season with salt and pepper.
To serve, place popovers on plates, and spoon mushroom sauce on top.
Cook's Notes
If you have leftovers, keep the popovers in an airtight container for up to one day.
Cook’s Notes
If you have leftovers, keep the popovers in an airtight container for up to one day.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Popovers with Wild-Mushroom Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Popovers with Wild-Mushroom Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
