Popovers with Mushroom Spread and Rucola

We’re making a table with Tomasz. We fell in love with big wooden ones that are quite popular in Amsterdam and we’ve decided to make it. One of the things we had to do in a process was to polish wood. Mr T. made all the hard work and in the end he ended up with a swollen face, looking like a character from Star Trek. Don’t worry, he wasn’t in pain, just his face looked funny. I took some pictures, even made him fake eyebrows, like Spock had, but he didn’t let me post them. What a pity 🙂 

To make him feel better and convince to put his sunglasses on and go for a walk with me, I made him a nice breakfast. Everything is easy to prepare and not really time consuming. Mushroom spread will take you 15 minutes and you can store it in fridge. Parmesan and herb popovers won’t take much longer and is definitely worth trying. I found recipes on two lovely blogs: The vanilla bean blog and White on rice couple.

You will need for mushroom spread:

• 350g champignons, chopped
• 2 tbsp olive oil
• 200g feta cheese
• 1 garlic clove, chopped
• 3 tbsp greek yogurt
• pinch of salt

Saute mushrooms on 2 tablespoons of the olive oil. It will release water and you need to wait till it evaporates (around 10 minutes). Stir in chopped garlic and fry for one more minute. Put it on side so it cools and then place in blender (or food processor) with feta, yogurt and salt. Process until smooth. 

For popovers with parmesan and herbs (for 6):

• 1 cup milk
• 2 eggs
• 2 tbsp butter, melted
• 1 cup flour
• pinch of salt
• ½ cup parmesan cheese
• 2 tsp finely chopped herbs (sage, thyme, basil or what you like)

Preheat your oven to 225*C and grease a muffin forms.

In a bowl mix all the ingredients and divide dough between muffin cups. Bake for 15 minutes and then decrease temperature to 200*C and bake until it’s golden. 

Enjoy, Marta