Crispy around the edges, cheesy in the centre and filled with herby mushrooms – get everyone to dive into this Dutch baby.
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Yields:
6
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Ingredients
160 ml whole milk
3 medium eggs
85 g plain flour
1 tsp. freshly ground black pepper
2 Tbsp. fresh thyme leaves, divided
60 g unsalted butter, divided
50 g Parmesan, finely grated
1 Tbsp. olive oil
1 shallot, finely chopped
450 g wild mushrooms, large mushrooms torn into large chunks
4 garlic cloves, finely crushed
70 ml dry white wine
60 ml double cream
Small handful fresh parsley, roughly chopped, plus extra to serve
Directions
Step 1Place a large (about 25cm) cast-iron pan in your oven and preheat to 220C (200C fan) mark 7. Whisk together the milk, eggs, flour, pepper and a large pinch of salt until no lumps remain. Whisk in 1tbsp thyme leaves. Carefully remove the hot pan from the oven and swirl in half the butter, coating the bottom of the pan. Immediately pour in the batter and sprinkle with 30g of the Parmesan. Transfer to the oven and bake for 22–25min, until golden and puffed up.
Step 2Meanwhile, heat the olive oil and remaining butter in a large frying pan over medium-high heat. Add the shallot and sauté for 2min, until softened. Add the mushrooms with a pinch of salt, stir, then leave undisturbed for about 3min, until the bottoms are well browned. Stir and leave to sit again for another 2min. Stir and sauté for 2–3min until golden.
Step 3Add the garlic and remaining thyme leaves. Sauté for 1min. Add the wine and simmer for 2min, until mostly evaporated. Remove from the heat and stir in the cream and 2tbsp parsley. Once the Dutch baby is ready, immediately fill with the mushroom mixture. Sprinkle over the parsley and serve garnished with the remaining Parmesan and some freshly ground black pepper.
GH TIP:
Do not open the oven door while the Dutch baby is baking. The sudden blast of air can cause it to deflate before it has a chance to fully puff up and set.
Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
