Mushroom Popover Pie

• 2 T butter
• 1/2 cup finely chopped onion
• 8 oz white button mushrooms, thinly sliced
• 4 oz (about 10) shiitake mushrooms, stemmed and minced
• 1-2 cloves pressed garlic
• 1 t salt
• 1/2 t dried thyme
• black pepper
• 3 large eggs
• 1 cup low fat milk
• 1 cup flour

1. 1) Pre-heat over to 375 degrees with rack in center of oven
2. 2) Melt 1 T butter in a 9-10" cast iron skillet over medium low heat. Add the onion and cook until it softens, about 5 minutes.
3. 3) Add mushrooms, garlic, thyme and a dash of salt and pepper. Cook, stirring often, until mushrooms release their liquid and start to turn golden around the edges. Remove from heat and transfer the mushrooms to a bowl. Wipe out skillet and dry it.
4. 4) Combine eggs, milk, flour, some salt and pepper in a blender. Puree to form a smooth, aerated batter.
5. 5) Return skillet to low heat. Add 1 T butter and allow to melt and foam. Remove from heat and swirl the pan to completely coat the bottom and sides. Add the mushrooms, forming an even layer. Pour batter over mushrooms.
6. 6) Transfer to oven and bake 25 to 30 minutes or until batter has become dry on top and feels solid when poked.

t, onion, white button mushrooms, shiitake mushrooms, garlic, salt, thyme, black pepper, eggs, milk, flour

Taken from www.epicurious.com/recipes/member/views/mushroom-popover-pie-52801151 (may not work)