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 425°F (220°C) with a 25cm cast iron skillet inside. Tear oyster mushrooms into pieces, halve shiitake, quarter cremini. Finely chop shallot 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 both lemons.
Saute
Heat 4 tbsp olive oil in a heavy skillet over medium-high for 2 minutes. Lay mushrooms in a single layer with 0.5 tsp salt, cook undisturbed 6–7 minutes until edges turn deep mahogany. Stir in shallot, garlic, and thyme, cook 90 seconds until fragrant.
Bake
Carefully lift hot cast iron from oven. Add 60g butter, swirl 15 seconds. Tip mushrooms into skillet, pour batter over, scatter gruyere across top. Bake 20–22 minutes until pancake puffs tall around edges and cheese melts golden.
Boil
While pancake bakes, bring a small saucepan of water to bare simmer over medium-low. Add 2 tbsp white vinegar. Crack remaining 2 eggs into separate cups, slide into water one at a time, poach 3 minutes each for jammy yolks.
Plate
Toss 60g baby arugula with lemon juice from half a lemon, 0.5 tsp salt, and remaining black pepper. Divide Dutch baby between two plates, scatter arugula over center of each. Lift poached eggs with slotted spoon to drain, set one on each plate. Finish with a light sprinkle of black pepper and place remaining lemon halves on plate rims.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.