Mixed Mushrooms with Thyme Dutch Baby

16 Ingredients

Number of servings

1/4 cup extra virgin olive oil
40grams unsalted butter, chopped
3/4 cup Woolworths self-raising flour
3/4 cup milk
4 free range eggs
1/2 cup shredded mozzarella
200grams white cup mushrooms, thickly sliced, thickly sliced
100grams Swiss brown mushrooms, quartered
2 cloves garlic, crushed
2tablespoons Woolworths Worcestershire sauce
1/4 punnet thyme, sprigs picked
60grams baby rocket leaves
40grams parmesan, freshly grated
1/2 cup sour cream
1/2 cup Woolworths walnuts, toasted, chopped
1/4teaspoons Woolworths smoked paprika

Description

Embark on a culinary adventure with this budget-friendly delight, where succulent mixed mushrooms are paired with fragrant thyme on a crispy, golden pancake.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Place oil and 20g of the butter in a 1.25L (5-cup-capacity) large (26cm-wide) non-stick frying pan. Place prepared pan in oven for 5 minutes or until oil mixture is very hot while preparing batter.

Step 2 of 4

Place flour in a large bowl. Make a well at centre. Add milk and eggs and whisk until smooth. Season. Pour into hot pan. Sprinkle with mozzarella. Bake for 25 minutes or until puffed and golden.

Step 3 of 4

Meanwhile, heat remaining oil and butter in a large non-stick frying pan over medium-high heat. Add mushrooms and garlic and cook, stirring, for 5 minutes or until tender. Add sauce and cook for a further 1-2 minutes or until sauce reduces slightly. Remove from heat. Add half of the thyme.

Step 4 of 4

Top Dutch baby with mushroom mixture, rocket, parmesan and sour cream. Sprinkle with walnuts, paprika and remaining thyme.