VegTab Amer mushrooms stew, popovers

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* Exported from MasterCook *

 

American Vegetarian: Mushroom Stew with Giant Popovers

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : 2002-09-13 Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup dried chanterelles or porcini

1 cup hot water

1/2 cup heavy cream

salt and freshly ground pepper

POPOVERS:

butter for pan(s)

3 eggs

1/2 cup sifted all-purpose flour

1/2 cup milk

1/2 teaspoon salt

2 tablespoons butter -- melted tablespoons butter

tablespoons olive oil

2 tablespoons minced onion or shallot

1 pound fresh mushrooms -- 1/4-inch slices

1/2 teaspoon minced garlic

chopped parsley

 

1. Place the dried mushrooms in a bowl, add the water, and set aside to soak.

The chanterelles may need to soak at least 45 minutes to soften; the porcini

should take only about 15 minutes. Drain, reserving the soaking liquid, and

rinse them quiddy to wash away any sand. Squeeze dry and chop finely. Strain the

soaking water though a coffee filter or a sieve lined with a damp paper towel.

Place the strained liquid in a small saucepan with the dried mushrooms, set over

medium heat, and simmer for 5 minutes, Add the cream, a few pinches of salt, and

a twist of pepper and cook a few minutes more. Turn off the heat and let stand.

 

2. To make the popovers, preheat an oven to 400F, Butter a 12-inch cast iron

skillet or two 9-inch shallow pie pans. In a bowl, beat the eggs until blended.

Whisk in the flour a few spoonfuls at a time. Stir in the milk, salt, and the

melted butter. Pour the batter into the pan(s). Bake for 10 minutes. Lower the

heat to 350F and bake until puffed and golden, 5 to 10 minutes longer.

 

3. While the popover(s) is baking, melt the butter with the oil in a wide

skillet over medium heat. Add the onion or shallot and cook until translucent, a

few minutes. Add the fresh mushrooms, raise the heat to high, and saute,

stirring just occasionally, until nicely browned, about 7 minutes. Season with

salt and pepper, then add the garlic and the cream infusion. Lower the heat and

simmer until cream has thickened slightly, after a few minutes. Turn off the

heat, but keep warm.

 

4. When the popover(s) is done, remove from the oven and slide onto or 2 plates.

Spoon the mushrooms over the top, then garnish with parsley. Serve right away.

 

Source:

" Vegetarian Table: America by Deborah Madison 1996 "

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Per Serving (excluding unknown items): 362 Calories; 22g Fat (51.9% calories

from fat); 11g Protein; 34g Carbohydrate; 4g Dietary Fiber; 201mg Cholesterol;

402mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0

Non-Fat Milk; 4 Fat.

 

NOTES : Once a vital part of our pantry, wild mushrooms have resurfaced in

popularity in the past fifteen years or so, as american chefs have discovered

their culinary strengths. This stew makes use of dried chanterelles or porcini,

and their soaking liquid flavors the cream. Called dutch babies or german

pancakes and usually served at breakfast with lemon juice and powdered sugar,

the giant popovers double beautifully as a base for a savory accompaniment. This

combination is suggested by a mother-daughter team in their little book mom and

me. The whole dish, including the big, puffy pancake, is easy to put together

for a brunch or late-night supper.

 

Nutr. Assoc. : 3130 0 0 0 0 0 0 0 0 0 0 0 20220 0 0 0