Mushroom Cheddar Dutch Baby {gluten-free}
Serves 415 mins prep20 mins cook
Cheesy, savory, gluten-free goodness that works for dinner or brunch.
0 servings
What you need
Instructions
0 Position a rack in the center of the oven and preheat to 425ºF. Have ready a heat-proof 9- or 10-inch skillet. 1 In the bowl of a blender, combine the eggs, milk, sweet rice, millet, and oat flours, salt, and pepper. Blend on medium-low until smooth, then add the cheese and pulse once or twice just to combine. 2 Heat the skillet in the oven for 5 minutes. Remove and add the ghee, coating only the bottom of the pan (leaving the sides ungreased will help the batter rise up the sides of the pan). Pour the batter into the hot pan and bake until puffed and golden, 20-25 minutes. 3 While the dutch baby bakes, heat the ghee in a wide skillet over medium heat. Add the shallot and cook, stirring occasionally, until softened, 3 minutes. Add the mushrooms, salt, and pepper and cook, stirring occasionally, until golden and tender, adding the wine bit by bit if the pan looks dry, about 10 - 15 minutes. Toss in the pea greens to wilt, 2-3 minutes, then finish with chives, lemon, and pepper.View original recipe