I came across this recipe from About Food for something resembling popovers made with mushrooms. It looked like the perfect base for a recipe using some of my dehydrated mushrooms and dried puffball mushroom flour. You can use any dehydrated mushrooms, and if you don’t have mushroom flour, simply omit that and increase the use of flour to 3/4 cup, as in the original recipe.
Using the puffball flour meant I had to change the method a bit, but nothing too complicated, and the use of the flour, mushrooms and the stock made by soaking the dried mushrooms intensified the flavour.
1/2 cup finely chopped dried mushrooms (I used maitake)
1 3/4 cups boiling water
1/2 cup puffball mushroom flour
4 oz butter
1 tsp salt
1/2 tsp black pepper
4 eggs, beaten
1/2 cup flour
1 1/4 tsp baking powder
Soak the dried mushrooms in boiling water for ten minutes in a saucepan. Add the mushroom flour and simmer, stirring it with a whisk to incorporate the flour. Remove from the heat and add the butter, which will help cool the mixture. When it is cool enough not to cook the eggs, add the rest of the ingredients. The mixture will be the consistency of a crepe batter, and you will have about 4 cups.
Grease your pan/s liberally with oil. Place them in a preheated 400 degree F. oven until the oil starts to smoke. Pour in the batter leaving about 1/2 inch at the top.
I used a muffin tin for 6 muffins and 1 loaf pan. The ones in the muffin pan took 15 minutes to cook, the loaf 25 minutes. The batter will puff up and brown when it’s done.
They don’t stay puffed for long, but unlike popovers or Yorkshire pudding, there are no big air pockets. They can be eaten hot or cold, on their own, buttered or to accompany a main dish, omelette or salad.
They keep well, and are delicious with just a little butter and sumac powder – for example.