Oregon Mushroom Dutch Baby Brunch Plate
Oregon Willamette Valley brunch tradition reading a savory Dutch baby pancake baked tall over a bed of wild mushrooms, gruyere, and thyme, finished with arugula and a poached egg for the Pacific Northwest weekend brunch plate of deep earthy umami.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 425F (220C) with two 20cm cast iron skillets inside. Tear oyster mushrooms into pieces, halve shiitake, quarter cremini. Finely chop shallots and mince garlic. Pick thyme leaves and grate gruyere. Whisk 4 eggs for 30 seconds until frothy, then whisk in flour, milk, nutmeg, and 0.5 tsp salt into a smooth batter. Rest 5 minutes. Halve lemons.
Saute
Heat 4 tbsp olive oil divided between two heavy skillets over medium-high for 2 minutes. Divide mushrooms evenly between skillets, lay in a single layer with 0.5 tsp salt total, cook undisturbed 6 minutes until edges turn deep mahogany. Stir in shallots, garlic, and thyme, cook 90 seconds until fragrant.
Bake
Carefully lift hot cast irons from oven. Add 30g butter to each, swirl 15 seconds. Divide mushroom mixture evenly between skillets, pour batter over, scatter gruyere across tops. Bake 18 minutes until pancakes puff tall around edges and cheese melts golden.
Boil
While pancakes bake, bring a small saucepan of water to bare simmer over medium-low. Add 2 tbsp white vinegar. Crack remaining 2 eggs into cups, slide into water one at a time, poach 3 minutes each for jammy yolks.
Plate
Toss 60g baby arugula with lemon squeeze, 0.5 tsp salt, and 0.5 tsp black pepper. Set one Dutch baby on each plate, scatter arugula over centers. Lift poached eggs with slotted spoon to drain, set one on each top. Finish with remaining black pepper and rest lemon half on rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.