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Wild Mushroom and Sage Popovers

Makes 12 popovers
Time 50 min
Savory and rich, these popovers complement any meal. The perfect popover has a light, crisp crust and a moist, tender crumb. Any combination of dried wild mushrooms will be delicious.
Ingredients
  • 3/4 cup boiling water
  • 1/4 cup dried chanterelles (about 1/4 ounce)
  • 1/4 cup dried porcinis (about 1/4 ounce)
  • 2 tablespoons dried morels (about 1/8 ounce)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic chopped
  • 1 small shallot diced
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon fine sea salt
  • 2 eggs
  • 1 cup lowfat (1%) milk
  • 1 cup all-purpose flour
  • 1/2 cup grated parmesan cheese
  • Canola spray oil
Method

Pour boiling water over mushrooms and set aside for 5 minutes to hydrate. Squeeze out excess water from mushrooms, and chop finely. Preheat the oven to 425°F. Lightly coat a 12-cup muffin pan with spray oil. 

Heat oil in a large skillet. Add shallot and garlic and cook over medium heat, stirring frequently, until fragrant, 2 to 3 minutes. Stir in mushrooms and cook 1 to 2 minutes longer. Remove from heat and stir in sage, pepper and salt.

Whisk together eggs and milk in a medium bowl. Stir in flour just until combined. Fold in mushroom mixture. Divide batter evenly among muffin cups. Sprinkle with cheese. Bake 10 minutes, then lower heat to 350°F and bake until popovers are puffed, golden and crisp, about 10 to 15 minutes longer. (Do not open oven until popovers have been in at least 20 minutes total.) Serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3/4 cup boiling water
  • 1/4 cup dried chanterelles (about 1/4 ounce)
  • 1/4 cup dried porcinis (about 1/4 ounce)
  • 2 tablespoons dried morels (about 1/8 ounce)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic chopped
  • 1 small shallot diced
  • 1 tablespoon chopped fresh sage
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon fine sea salt
  • 2 eggs
  • 1 cup lowfat (1%) milk
  • 1 cup all-purpose flour
  • 1/2 cup grated parmesan cheese
  • Canola spray oil