A puffed, savory Parmesan pancake topped with buttery browned cremini mushrooms, fresh thyme and peppery arugula. Served in generous wedges, it makes a satisfying skillet main course for four.
$12.31
Per Serving
$3.08
Total
50 min
Prep
20 min
Cook
30 min
Difficulty
medium
Servings
$25.15
10 to buy · 1 you have
6 each Eggs
Kroger · 6 ct$0.63 per packagePackage use: 100%Product match100%
1 1/2 pounds Cremini mushrooms
Kroger · 24 oz$6.00 per packagePackage use: 100%Product match100%
3 ounces Parmesan cheese, finely grated
Kroger · 3 oz$1.99 per packagePackage use: 100%Product match100%
1 cup Whole milk
Kroger · 1 pt$1.49 per packagePackage use: 50%Product match50%
3 cups Fresh arugula
Simple Truth Organic · 5 oz$3.29 per packagePackage use: 42%Product match42%
2 teaspoons Fresh thyme leaves, finely chopped
Simple Truth Organic · 0.5 oz$2.19 per packagePackage use: 21%Product match21%
1/4 cup + 1 tablespoon Unsalted butter
Kroger · 4 sticks / 16 oz$3.09 per packagePackage use: 16%Product match16%
1 cup All-purpose flour
Gold Medal · 32 oz$3.29 per packagePackage use: 13%Product match13%
1 tablespoon Lemon juice
Italia Garden · 4 fl oz$1.29 per packagePackage use: 13%Product match13%
1/2 teaspoon Ground black pepper
McCormick · 1.5 oz$3.29 per packagePackage use: 3%Product match3%
3/4 teaspoon Fine salt
Morton · 26 oz$1.89 per packagePackage use: 1%Product match1%
Blender
Spatula
Measuring cups and spoons
Heatproof bowl
Knife and cutting board
Instant-read food thermometer
Dry oven mittsPosition a rack in the middle of the oven. Place the empty cast-iron skillet on the rack and heat the oven to 425°F. Allow at least 20 minutes for the oven and skillet to heat fully while you prepare the ingredients.
Measuring cups and spoonsKnife and cutting boardWash your hands with soap and water for 20 seconds. Rinse the mushrooms and thyme under running water; rinse the arugula unless it is labeled prewashed. Remove damaged areas and dry everything thoroughly, especially the mushrooms and arugula. Trim the mushroom stems and slice the mushrooms 1/4 inch thick. Chop and measure the thyme leaves.
BlenderSpatulaMeasuring cups and spoonsAdd the eggs, milk, flour, Parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper to the blender. Blend for 20–30 seconds, stopping to scrape down the sides, until smooth. Let the batter rest for 10 minutes while the skillet finishes heating. Wash your hands and clean surfaces that contacted raw eggs or batter before handling the toppings.
Do not taste raw batter; clean blender parts, utensils, and surfaces that contact raw eggs or flour before using them with ready-to-eat toppings.
BlenderMeasuring cups and spoonsDry oven mittsWearing oven mitts, carefully remove the hot cast-iron skillet and place it on a heatproof surface. Add 2 tablespoons butter and tilt the skillet to coat the bottom and lower sides as it melts. Briefly blend the batter again, then immediately pour it into the buttered skillet. Return the skillet to the oven and bake for 25–30 minutes. Do not open the oven during the first 20 minutes.
Use dry oven mitts for the hot skillet, place it on a heatproof surface, and keep its handle away from the counter edge.
SpatulaMeasuring cups and spoonsHeatproof bowlWhile the Dutch baby bakes, heat the second skillet over medium-high heat. Add 1 1/2 tablespoons butter. When it foams, add half the mushrooms and spread them into an even layer. Leave undisturbed for 3 minutes, then cook, stirring occasionally, for another 5–7 minutes, until their released liquid has evaporated and the mushrooms are well browned. Reduce the heat slightly if the butter begins to darken excessively. Transfer the mushrooms to the heatproof bowl.
SpatulaMeasuring cups and spoonsHeatproof bowlRepeat with the remaining 1 1/2 tablespoons butter and remaining mushrooms. Return the first batch to the skillet. Add 1 1/2 teaspoons thyme, the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Cook, stirring, for 30 seconds. Remove from the heat and stir in the lemon juice.
Instant-read food thermometerDry oven mittsCheck the Dutch baby near the end of its baking time. It should have high, golden-brown edges and a fully set center with no wet batter. A clean instant-read thermometer inserted into the thickest central portion, without touching the skillet, should register at least 160°F. Use oven mitts to remove the skillet.
Keep the thermometer probe from touching the hot skillet, clean the thermometer before and after use, and use dry oven mitts to remove the skillet.
SpatulaKnife and cutting boardSpoon all the browned mushrooms over the Dutch baby. Scatter the remaining 1/2 teaspoon thyme and all the arugula over the whole pancake immediately before serving. Cut into 8 wedges and serve promptly, giving each person 2 wedges and an even share of the toppings.
Refrigerate leftovers within 2 hours (within 1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
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