Popovers with Wild-Mushroom Sauce
We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, to flavor these light and fluffy rolls.
- Yield: Makes 1 dozen
Source: Martha Stewart Living, April 2004
- 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
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.