1lbcremini mushrooms,thinly sliced through the stems
¼cupthinly sliced green onions
Sea salt and freshly cracked black pepper,to taste
1 ½cupswhole milk
1 ½cupsall-purpose flour
Grated parmesan cheese for sprinkling
In a large skillet, heat oil over medium high heat. Add mushrooms and sauté, stirring often, until tender and liquid has evaporated, about 10 minutes. Add green onions and garlic; continue sautéing for 2 minutes. Stir in rosemary and thyme; season to taste with salt and pepper. Remove from heat and then stir in mascarpone cheese. Set aside.
Position rack in the middle of the oven. Preheat oven to 450 degrees F.
In a large bowl, beat eggs and then whisk in milk. In a medium bowl, whisk together flour and salt. Add flour mixture to egg mixture, whisking until batter is smooth. Set aside.
Spray bottom and sides of a 9x13-inch baking pan with cooking spray. Add butter and place in the preheated oven for 3-5 minutes, or until melted. Using oven mitts, remove pan from oven and carefully tilt it several times to distribute butter. Add batter and bake for 15 minutes, or until it puffs up and lightly brown around the edges.
Without removing the pan from the oven, reduce oven temperature to 350 degrees and bake for 15 more minutes. Remove pan from oven and then spoon over mushroom filling over popover. Return to oven and bake for another 10 to 12 minutes, or until mushrooms are heated through and edges of the popover are golden brown.
Using a sharp knife, cut popover into 6 to 8 servings. Serve hot with a sprinkle of grated parmesan cheese.
Recipe source: Sunday Casseroles, Chronicle Books, 2014 as featured in the January 5, 2017 issue of Vancouver Sun.