Around the world the family meal and the homecook (even the domestic goddess!) have made a comeback. And we’re delighted as we’re sure you are too!
We’re reinventing our homes and our lifestyles and with slightly smaller money pockets our indulgences are smaller, but equally enjoyable and our eyes are focused on healthy (but very delicious eating).
With Eating In being the new Eating Out, everyone needs that little bit of magic that only mushrooms can bring to everyday meals.
They’re umami rich so packed with flavour; they’re meaty so they can reduce the meat bills when added to your favourite meat meals and they’re low in calories to fill you up without filling you out!
You’ll love the gourmet touch that mushrooms add:
- Mushroom and Brinjal canneloni
- Mushroom Ceviche
- Mushroom Dutch Baby
Mushroom Dutch Baby with Aged Cheddar, Parmesan & Fresh Rocket
Serves 4 – 6
Ingredients:
- 8 large eggs
- 180ml milk
- 165g flour
- ½ tsp sea salt flakes
- ½ tsp freshly ground black pepper
- 2 Tbsp parsley, chopped
- 3 Tbsp chives, chopped
- 85g butter
- 30g Parmesan cheese, grated
- 30g aged cheddar cheese, grated
- 400g portabellini mushrooms, quartered
- 1 Tbsp butter
- 1 small bunch fresh thyme
- Olive oil
- Wedge of lemon
- Salt and pepper, to taste
- Fresh rocket, for serving
Method:
- Heat oven to 220˚C and place a 30cm cast iron pan in the oven.
- In a large bowl whisk eggs and milk together until well combined.
- In a small bowl, whisk salt and pepper into flour to distribute evenly.
- Whisk dry ingredients into wet ingredients. Add the chopped herbs and mix.
- Carefully remove the hot cast iron pan from the oven and place on a lit burner on medium heat. Add butter and swirl it around the pan until it sizzles, melts, coats the pan completely and begins to smell nutty.
- Pour in the egg mixture. Scatter with parmesan and cheddar.
- Return the pan to the oven and bake for 25 minutes until very puffed up and golden brown.
- While the Dutch baby is cooking- preheat a large frying pan.
- Add the butter and a little drizzle of olive oil.
- Cook mushrooms on high heat with the sprigs of thyme until golden brown. Season well.
- Squeeze over a little fresh lemon juice and remove from the heat.
- When the Dutch baby is cooked it will begin to deflate so serve it quickly!
- Fill the centre with the golden brown mushrooms, top with rocket and serve!
