Parmesan Dutch Baby with Creamed Mushroom

Instructions

Make the creamed mushrooms

1. In a 12-inch cast-iron skillet, over medium heat, melt the butter.
2. Add the shallot and cook until soft, 1-2 minutes.
3. Add the mushrooms, and salt & pepper to taste. Increase the heat to medium-high.
4. Cook, stirring frequently for about 5 minutes, during which the mushrooms will release and then cook off their liquid and brown a little at the edges.
5. Add the wine, reduce the heat to medium low, scrape up any stuck bits, and cook off the wine, 1-2 minutes.
6. Add the cream, and as soon as it simmers (i.e., almost immediately), scrape the whole mixture into a bowl and set aside.

Make the pancake

1. Heat the oven to 425°F.
2. Wipe out the pan, add the butter, and place in the oven to melt until very hot and sizzling.
3. Meanwhile, in a medium bowl, beat the eggs with the salt & pepper. Add the flour, and whisk until mostly smooth. Whisk in the milk. Lumps are fine.

To finish

1. Remove the skillet from the oven, swirl the butter around to evenly coat and pour in the batter all at once, and return the skillet to the oven.
2. Cook for 15 minutes, after which the pancake should be browned in places and rumpled. Sprinkle with Parmesan, and return to the oven for 1-2 minutes, until it has melted.
3. Remove it from the oven, and immediately dollop the mushroom sauce in pockets all over the pancake, and scatter with chives.
4. Divide onto 2 plates.