Porcini popovers: Light and fluffy mushroom delights
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 30 Oct 2025
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These delightful vegetarian porcini popovers are a unique twist on the classic Yorkshire pudding, bringing an earthy richness to your table. The dried porcini mushrooms infuse each popover with a deep, savoury flavour, while the airy texture makes them a light yet satisfying addition to any meal. Perfect for showcasing the best of seasonal ingredients, these popovers are sure to impress family and friends alike.
Ideal for a weekend brunch or as an accompaniment to a hearty soup, these popovers are quick to prepare and feature a simple blend of plain flour, eggs, and milk. With a generous amount of melted butter, they achieve a beautifully golden exterior, making them a comforting choice that showcases the versatility of vegetarian cooking. Serve them warm, perhaps with a drizzle of olive oil or a dollop of creamy sauce, for a truly inviting experience.
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Ingredients for Porcini popovers
14 g dried porcini mushrooms
300 g plain flour
8 g salt
6 large eggs, lightly beaten
600 ml full-fat milk
115 g unsalted butter, melted, cold, plus additional for popover cups
2 nonstick popover pans with 6 (160 ml) cups
How to make Porcini popovers
Grind the porcini mushrooms to a powder in an electric coffee or spice grinder, or in a blender, until you have approximately 60 g (1/4 cup).
Whisk together the porcini powder, plain flour, salt, eggs, milk, and melted butter until smooth. Set aside to chill for 1 hour.
Preheat the oven to 200°C (fan 180°C) with the oven rack positioned in the middle.
Butter the popover cups generously. Cut the remaining 30 g of butter into 12 small pieces.
Heat the popover pans in the oven for 2 minutes. Remove from the oven and place a piece of butter into each cup.
Return the pans to the oven and heat until the butter is bubbling, about 1 minute.
Divide the batter among the cups, filling each with just under 120 ml (1/2 cup). Bake for 30–35 minutes, or until the popovers are puffed and golden-brown.
Pierce the top of each popover with a sharp knife to release steam, then continue to bake for an additional 5–10 minutes, until they are deep golden-brown.
Serve immediately for the best texture and flavour.
If needed, popovers can be baked up to 4 hours in advance. Remove them from the pans and reheat on a baking tray in a 175°C oven until hot and crisp.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
30 Oct 2025 | Originally published
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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