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Savory Gruyère Mushroom Dutch Baby

Gruyère mushroom Dutch baby recipe - featured image
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A quick and easy savory Dutch baby pancake featuring earthy mushrooms, nutty Gruyère cheese, and fresh thyme, perfect for brunch or a light dinner.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 2/3 cup all-purpose flour (about 85 g)
  • 2/3 cup whole milk (160 ml)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons unsalted butter, melted (plus extra for the skillet)
  • 1/2 cup shredded Gruyère cheese (about 50 g)
  • 8 oz cremini or baby bella mushrooms, sliced (about 225 g)
  • 1 tablespoon olive oil or unsalted butter
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
  • Salt and pepper, to taste
  • Fresh thyme sprigs for garnish
  • Optional: flaky sea salt for sprinkling

Instructions

  1. Preheat oven to 425°F (220°C). Place a 10 to 12-inch cast iron skillet inside to heat for about 10 minutes.
  2. Heat olive oil or butter in a separate pan over medium heat. Add sliced mushrooms and cook for 5-7 minutes until browned and tender. Add minced garlic and thyme leaves, cook for another minute. Season with salt and pepper, then remove from heat and set aside.
  3. In a mixing bowl, whisk together eggs, flour, milk, salt, and pepper until smooth and slightly frothy. Stir in melted butter and shredded Gruyère cheese. If batter is too thick, add 1-2 tablespoons of milk.
  4. Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon butter and swirl to coat the skillet evenly; it should sizzle immediately.
  5. Pour the batter into the sizzling skillet and bake uncovered for 15-20 minutes until puffed and golden brown on the edges.
  6. Remove the Dutch baby from the oven and evenly scatter the sautéed mushrooms over the top. Return to the oven and bake for an additional 3-5 minutes to warm the mushrooms and meld flavors.
  7. Remove from oven, garnish with fresh thyme sprigs and a sprinkle of flaky sea salt if desired. Serve immediately while puffed and warm.

Notes

Use room temperature eggs for better puffiness. Preheat the skillet thoroughly to achieve crispy edges. Avoid opening the oven during baking to prevent deflation. Freshly grated Gruyère melts best. Sauté mushrooms until golden to reduce moisture. Taste mushrooms before adding extra salt as Gruyère and butter add saltiness. The Dutch baby will deflate slightly as it cools; serve immediately for best texture. Mushroom topping can be prepared ahead and reheated.

Nutrition

Keywords: Gruyère, mushroom, Dutch baby, savory pancake, brunch, easy recipe, cast iron skillet

Find it online: https://bitematrix.com/savory-gruy-e-re-mushroom-dutch-baby-recipe-easy-perfect-for-brunch/