PORCINI POPOVERS (twelve)
½ ounce dried porcini mushrooms
2-1/2 cups all purpose flour
1-1/2 teaspoons salt
2-1/2 cups whole milk
½ stick unsalted butter (2 tablespoons melted and 2 tablespoons cold) plus additional for popover cups
1. Grind porcini to a powder in an electric coffee / spice grinder or a blender (you’ll have about ¼ cup). Whisk together porcini powder, flour, salt, eggs, milk and melted butter until smooth, then let rest, chilled, 1 hour. Preheat oven to 400* with rack in the middle. Butter popover cups. Cut remaining 2 tablespoons butter into 12 pieces.
2. 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 ½ cup each) and bake until puffed and golden brown, 30 to 35 minutes.
3. 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.
NOTE: Popovers can be baked 4 hours ahead. Remove from pans and reheat on a baking sheet in a 350* oven until hot and crisp.
from Lillian Chou, Bon Appetite Magazine, December 13, 2018