Popovers with Wild Mushroom Sauce

Name: Popovers with Wild Mushroom Sauce
Yield: makes 12
Ingredients: 2 cups whole milk; 4 large eggs; 2 tablespoons unsalted butter, melted, plus 8 tablespoons (1 stick) unsalted butter; 2 cups all-purpose flour; 2 teaspoons coarse salt, plus more for seasoning; 1/2 cup vegetable oil or vegetable shortening; 4 shallots, finely chopped; 2 pounds fresh wild mushrooms, such as morels, halved, or quartered if large; 3/4 cup medium-dry sherry; 3 cups heavy cream; 2 tablespoons finely chopped fresh tarragon; Freshly ground pepper

January 26, 2012

We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, but any wild mushrooms, an assortment, or even cultivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance, and refrigerate it for up to one day. Let it stand at room temperature for 20 minutes before baking. The sauce can also be made one day ahead. Let it cool completely, then refrigerate. Reheat over medium-low heat, adding heavy cream to thin, if necessary. If you have leftovers, keep them in an airtight container for up to one day.

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