Mushroom & Lemon Pepper Popovers

To get maximum rise, I spoon the cooked mushrooms into the bottom of the pan instead of folding them into the batter. Even so, some work their way up to the top during the baking process. The results? A crunchy top, flecks of mushroom, big air bubbles, and a mushroomy layer that just begs for a slice of bacon or a side of scrambled eggs.

Recipe and photo courtesy of Charmian from The Messy Baker.

Prep time: 10 minutes + 30 minutes resting | Cook time: 40 minutes | Makes: 6 Popovers

Ingredients

Popovers
1 cup all-purpose flour
1 teaspoon ground lemon pepper
2 teaspoons finely grated lemon zest
1 cup whole milk
3 large eggs
2 tablespoons melted butter

Mushroom Layer
6 medium white button mushrooms (about 2-inches wide each), chopped to 1/4-inch pieces
2 tablespoon butter, plus more for greasing the pan
1 teaspoon ground lemon pepper
Preheat the oven to 450°F with a rack positioned in the centre. Generously butter a 6-cup popover pan or large muffin tin.

Method

Popovers
In a 4-cup liquid measuring cup or medium bowl with spout, whisk together the flour, lemon pepper, and lemon zest.
In a small bowl, whisk together the milk, eggs, and melted butter. Pour the egg mixture over the flour mixture and whisk until combined. Cover and set aside for 30 minutes.

Mushrooms
In a medium skillet, over medium-high heat, melt the butter until bubbly. When it bubbles, toss in the sliced mushrooms and lemon pepper. Cook, stirring occasionally, until most of the water has been cooked out of the mushrooms and they are very tender.

Assembly
When the batter has rested 20 minutes, put the greased popover pan in the oven for 10 minutes to heat.

Once the popover pan is hot, remove it from the oven, and quickly close the oven door to retain the heat. Spoon the cooked mushrooms into the hot pan, being sure to distribute them as evenly as possible. Give the batter a stir, then gently pour it evenly between the six wells.

Bake for 10 minutes. Reduce the oven temperature to 375°F and continue baking for another 30 minutes. The popovers will emerge tall and golden brown with bits of mushrooms visible at the crown. Serve immediately. The popovers will deflate within minutes but should retain their signature air pockets.

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Mushrooms Croque Madame

Ah. The beloved croque monsieur. If you’ve never had the pleasure of enjoying one, a croque monsieur is the best grilled ham and cheese sandwich you could ever wish to consume. Gooey béchamel sauce and swiss cheese layered with ham slices. Not one to conform, I’ve upped the ante and added crispy mushrooms and a fried egg to make it a mushroom croque madame. I think the mushrooms totally make this sandwich.

Recipe and photo by Jenny from The Brunette Baker.

Prep Time: 20 mins | Cook Time: 5 mins | Makes: 1 Sandwich (Béchamel Sauce makes 2 sandwiches)

Ingredients

Béchamel Sauce:
2 tablespoons all purpose flour
4 tablespoons unsalted butter
1 cup whole milk
1 tablespoon prepared yellow mustard
¼ teaspoon nutmeg
⅛ teaspoon each salt and white pepper

Croque Madame:
2 slices soft bread, challah or brioche is preferred
3 tablespoons butter, room temperature and divided
1 cup sliced white mushrooms
4 slices deli-style ham
2 slices swiss cheese
1 egg, fried

Method

Béchamel Sauce:
1. In a medium saucepan over medium heat, melt butter. Add in flour and whisk together. Cook mixture for two minutes, whisking constantly. Flour and butter will begin to bubble up and become “fluffy” in appearance. Very slowly add in milk, whisking until mixture is smooth. It’s very important you do not add milk in all at once or too quickly or you’ll end up with a lumpy sauce. Once milk has been incorporated, cook for four minutes, whisking constantly. Sauce will be very thick and elastic-like, but should be very smooth. Whisk in mustard, nutmeg, and salt.
2. This sauce can be made a day ahead. If you choose to do so, place in a container and cover with plastic wrap directly on top to avoid creating a film or skin. Keep refrigerated.

Croque Madame:
1. In a skillet over medium-high heat, melt one tablespoon of butter. Place sliced mushrooms in a single layer and cook until edges become crispy and golden brown. Remove skillet from heat.
2. Preheat oven broiler to 375 degrees F. Line a baking sheet with parchment paper.
3. Butter each bread slice on one side and place butter side down on baking sheet. Spread a generous amount of béchamel sauce over entire top surface and edges of bread slices. Place baking sheet in oven and bake until sauce begins to bubble. Remove from oven.
4. Top one slice of bread with one slice of swiss cheese, ham slices and 1/2 cup cooked mushrooms. Top with remaining slice of bread, béchamel side up. Place a second slice of swiss cheese on top and remaining mushrooms. Place back under heat until cheese is fully melted and bubbly. Once melted, remove from oven and top with a fried egg.

Note: You may choose to omit the egg for a Croque Monsieur.

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One-Pan Baked Eggs with Mushrooms and Potatoes

Brunch doesn’t get much easier than this one-pan, hands-off recipe for baked eggs. I love how the potatoes and onions get roasted and crispy alongside the caramelizing mushrooms, providing the perfect foil for the eggs. Thyme and fresh lemon squeezed on right at the end add a bit of brightness, for a meal that ends up striking just the right balance of being filling without leaving you feeling over-stuffed.

Recipe and photo by Alanna from One Tough Cookie.

Prep Time: 5 mins. | Cook Time: 25 mins.

Ingredients

1 Tablespoon clarified butter or your preferred oil
1 large baking potato, cut into 1/2-inch cubes
1/2 small red onion, coarsely chopped
1 Tablespoon chopped fresh thyme
1/4 teaspoon salt
1 cup quartered, stemmed white mushrooms
2 cups coarsely torn oyster mushrooms
2 eggs
Fresh cracked black pepperFor serving:
Wedges of lemon
Green salad

Method

1. Heat oven to 400°F. In a large oven-safe skillet, melt clarified butter. Add potato, onion, thyme, and salt. Bake for 10 minutes.
2. Carefully remove hot skillet from oven and stir in mushrooms. Return to oven and bake for an additional 10 minutes.
3. Carefully remove skillet from oven. Toss the roasted vegetables. Using a spoon, create two indents in the roasted vegetables. Crack an egg into each indent and return skillet to oven for 4-6 minutes, until egg whites have cooked but yolks are still soft (or longer, of course, if you aren’t a fan of runny eggs, about 10 minutes total).
4. Remove from oven, and season with cracked black pepper (and additional salt) if desired. Serve with a green salad, and some slices of lemon for a little acidity on the potatoes.
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King Oyster Mushrooms on Toast

While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. 

Recipe and photo by Louisa of Living Lou

Prep Time: 5 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

12” ciabatta loaf, halved and cut into four 6” pieces
¼ cup + 2 tbsp salted butter, divided
1 garlic clove
1 200g package sliced king oyster mushrooms
1 cup packed arugula
4 eggs
salt and pepper to taste

 

Method

1. In a small bowl, mix 2 tbsp butter with garlic. Spread evenly on pieces of ciabatta. Toast under the broiler for 2-4 minutes, watching carefully.
2. In a extra-large pan, melt remaining ¼ cup butter over medium-high heat. When butter starts to bubble, add mushrooms in a single layer. Cook until golden and lightly browned, 3-5 minutes per side. Remove to a paper towel lined plate.
3. Turn down the heat to medium, and in the same pan you cooked the mushrooms, fry the eggs. Cover after about a minute, and cook until whites are set, another 3-4 minutes.
4. Divide arugula between pieces of toasted bread, top with mushrooms and a fried egg.
5. Sprinkle with salt and pepper and serve immediately.
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Ham, Cheddar and Mushroom Muffins

These muffins are packed with delicious goodness and are perfect for snack time, breakfast, or even dinner when they refuse to eat what’s put in front of them. A parent’s job is hard enough. Let them eat muffins.

Recipe and photo by Jenny of The Brunette Baker

Prep Time: 25 mins. | Bake Time: 20 mins.

Ingredients

3 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper
2 tablespoons of chives, chopped finely.
4 tablespoons ground flax seeds, optional
3 large eggs
1 1/3 cups buttermilk
3 tablespoons canola oil, divided
3 tablespoons butter, melted
1 cup white onion, finely chopped
1 cup white button mushrooms, finely chopped
1 cup diced ham
1 cup grated cheddar cheese

Method

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with non-stick cooking spray or use cupcake liners.
2. In a frying pan over medium heat, add in one tablespoon of canola oil. Toss in onions and cook until translucent. Remove from pan and add in chopped mushrooms. Cook only until tender. Remove from heat and allow to cool.
3. In a large bowl, whisk together the flour, baking powder, baking soda, pepper, salt, cayenne pepper, and flax seeds.
4. In a medium bowl, whisk together the eggs, buttermilk, oil, and butter. Stir in the chives, mushrooms, onions, ham, and cheese.
5. Add the wet ingredients to the dry and mix using a wooden spoon until moistened.
6. Scoop the batter into prepared muffin pan (heaping ¼ cup each for unlined muffin pan or scant ¼ cup each for lined.
7. Bake the muffins for 20 minutes or until the tops are a golden brown. Let the muffins cool in pan for 15 minutes then loosen the edges with a knife (if necessary). Transfer muffins to cooling rack.
8. Muffins will keep in an airtight container for several days. These also freeze beautifully once baked.

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