Porcini Popovers

Ingredients for Porcini Popovers

• 15g dried porcini mushrooms

• 325g plain flour

• 1 1/2 cucharaditas de sal

• 6 large eggs, lightly beaten

• 600 ml de leche entera

• 1/2 stick unsalted butter (2 tablespoons melted and 2 tablespoons cold) plus additional for popover cups

• 2 nonstick popover pans with 6 (2/3-cup) cups

Grind porcini to a powder in an electric coffee/spice grinder or a blender (you’ll have about 30g ). Whisk together porcini powder, flour, salt, eggs, milk , and melted butter until smooth, then let rest, chilled, 1 hour.

Preheat oven to 204°C with rack in middle. Butter popover cups. Cut remaining 2 tablespoons butter into 12 pieces.

Heat popover pans in oven 2 minutes. Remove from oven and add a piece of butter to each cup. Return to oven and heat until butter is bubbling, about 1 minute. Divide batter among cups (a scant 120ml each) and bake until puffed and golden-brown, 30 to 35 minutes.

Pierce top of each popover with a sharp knife to release steam, then continue to bake until deep golden-brown, 5 to 10 minutes more. Serve immediately.

Popovers can be baked 4 hours ahead. Remove from pans and reheat on a baking sheet in a 177°C oven until hot and crisp.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.