Remove frying pan from oven and immediately top Dutch Baby Pancake with garlic mushrooms, chopped chives and dollops of marinated goats’ curd and thyme. Serve the Mushroom and Chive Dutch Baby immediately.
Mushroom and Chive Dutch Baby Recipe
Serves 4
Ingredients:
3 tbsp chopped chives
⅓ cup marinated goats’ curd
Fresh thyme sprigs for garnish (optional)
Dutch baby pancake
⅔ cup (100g) plain flour
1 tsp salt
⅔ cup (160ml) milk
3 eggs
30g butter, diced
Garlic and chive mushrooms
2 tbsp olive oil
40g butter, diced
300g Swiss brown mushrooms, halved
3 cloves garlic, crushed
Salt and pepper
Method:
Dutch baby pancake
Arrange one oven rack in the middle position and remove all other racks above or below
Set oven to 240°C/220°C (fan-forced) and place a 25 cm (top measurement) ovenproof frying pan into oven to heat up
Combine flour and salt in a large mixing bowl and make a well in the centre
Pour in milk and add eggs and whisk to a smooth batter
Once oven has reached temperature, quickly remove hot frying pan from oven using oven mitts. Add butter and swirl pan to coat all the base and sides
Pour in batter and return to oven. Cook 15-18 minutes or until pancake has puffed up and sides are golden
Garlic and chive mushrooms
While Dutch baby is cooking, heat oil and butter in a frying pan over medium-high heat
Add mushrooms and cook stirring for 5-6 minutes
Stir in garlic and season with salt and pepper, cook a further few minutes
Remove and set aside
Assembly:
Remove frying pan from oven and immediately top with garlic mushrooms, chopped chives and dollops of marinated goats’ curd
Garnish with fresh thyme sprigs and cut into wedges
Serve immediately
