Adapted from Mollie Katzen’s Giant Mushroom Popover, from Vegetable Heaven.
1 T butter
1/2 C finely minced onion
3/4 lb fresh mushrooms, sliced
2 cloves garlic, minced
3/4 t salt
2 T dry sherry or white wine
1 C milk
1 C flour
Preheat the oven to 375 F. Melt butter in a 10-inch cast iron skillet. Sauté onion over medium heat for 5 minutes. Stir in mushrooms, garlic, and salt, and sauté for another 5 minutes. Add the sherry or wine and cook uncovered for 10 minutes longer.
Meanwhile, place eggs, milk, and flour in a blender and whip them into a smooth batter. Pour over the mushroom mixture in the skillet, and place the pan in the oven.
Bake for 25 to 30 minutes, or until set.
I’ve recently modified this further, trying to make it even more healthy. The latest version is more of a giant mushroom pancake, but it’s just as delicious:
Use olive oil instead of butter
Use 1 t vinegar instead of the wine
Use 1/2 C whole wheat flour instead of 1 C white flour
Use 1/2 C milk instead of 1 C