Cheesy, savory, gluten-free goodness that works for dinner or brunch. I prefer using ghee as the fat to cook both the mushrooms and the dutch baby due to its high smoke point and rich flavor, but feel free to swap in regular butter if you don't have any on hand; just keep an eye on it to prevent burning. I photographed this dutch baby with fresh pea greens, but they are tastier wilted in with the mushrooms as per the directions. Pea greens can be found at farmers markets in the spring, but arugula makes a perfect stand-in if none are available. The dutch baby base is adapted from the Apple Buckwheat Gruyere Puff Pancake in my book Alternative Baker. Leave the cheese out and it makes a dutchy that can swing sweet or savory.
Variation: Sweet Dutch Baby
Omit the cheese and pepper from the batter, adding the zest from ½ medium lemon and 1 tablespoon sugar. Bake as directed, topping with whatever you like (chia jam, fresh fruit, and greek yogurt are my personal favorites!)