Mushroom & Chive Popovers

There are lots of popular dishes I never knew about.

For example, I never had a root beer float, which is very popular in the US but not here. I did see the ice cream on soda pictures a couple times but never realized it was soda and ice cream! When I saw it on twitter, I knew I had to try.
Maybe my child taste buds needed to get used to it, because I was not a fan. Not liking soda didn’t help either. I ate the ice cream and left the root beer in the glass! I still had a tasty dessert .

Then came popovers. Never heard of those. But damn, they looked good! Wikipedia told me that a popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins.

It also looked like popovers are meant to be a side dish. Like bread. Well, I added mushrooms and made them into a main dish. But you can serve them as a side dish if you want .

Adaptation of Chive Popovers, Chatelaine

Ingredients:

• 1 cup milk
• 3 eggs
• 1 tbsp butter, melted
• 1/2 tsp fine sea salt
• 1 cup unbleached all-purpose flour
• 1/4-1/3 cup shredded cheddar
• 1 cup thinly diced cremini mushrooms
• 6 tsp safflower (or vegetable) oil
• 1/4 cup finely chopped chives

Directions: Preheat oven to 450°F. In a large bowl, beat eggs and milk with a hand mixer for 1 minute. Mix in butter and salt, then slowly add flour. Mix for 1 more minute. Stir in cheddar and mushrooms and let batter stand. Spoon 1/2 tsp of oil in each cup of a 12-cup muffin pan. Heat the pan with the oil in the oven for 10 minutes. Spoon the batter in the muffin cups, about 3/4 full. Sprinkle with chives and bake for 20 minutes. Without opening the oven door, reduce oven temp to 350°F and bake for 15 more minutes.

Makes 12 popovers.
Serves 4 as a main dish.

I loved these! They were crunchy on the outside and cakey on the inside. They had a light taste that is close to an omelet. I ate them with ketchup and it was perfect!
I served 3 with a side of spring mix with raspberry vinaigrette and it was just enough.