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.

　　

Ingredients

makes 12

　　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

　　

Step 1

Whisk together the milk, eggs, and melted butter in a medium bowl; set aside. Whisk together the flour and salt in a separate medium bowl. Pour the milk mixture into the flour mixture; whisk until blended. Cover; let the batter stand 1 hour.

　　

Step 2

Preheat the oven to 450°F. Put 2 teaspoons of the oil into each cup of 2 standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place the pans on a rimmed baking sheet. Transfer to the oven; heat the oil in the pans 20 minutes.

　　

Step 3

Pour the batter into the popover cups, filling each two-thirds full. Bake (do not open the oven while popovers cook) 15 minutes. Reduce the oven temperature to 350°F; continue to bake the popovers until well browned and crusty, about 20 minutes more. Invert the popovers to unmold. Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.

　　

Step 4

Meanwhile, heat the remaining 8 tablespoons butter in a large skillet over medium heat. Add the shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add the mushrooms; cook, stirring occasionally, until golden, about 5 minutes. Add the sherry; cook until the liquid is reduced by half, about 2 minutes. Raise heat to medium-high; add the cream, and bring to a boil, stirring. Reduce heat to low, and simmer 1 minute. Stir in the tarragon, and season with salt and pepper.

　　

Step 5

To serve, place the popovers on plates, and spoon mushroom sauce on top.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.