After finding a huge patch of wild chanterelles in the Finger Lakes National Forest, we modified a dutch baby recipe to work for our van (and stove stop, instead of an oven). Instead of baking the pastry in an oven, and allowing it to fall before filling it with all the goodies, we used our non-stick pan on the stove. We also had pancake mix on hand, so we used that instead of flour and got some extra fluff in the final result.

Serves 4

Ingredients:

• ⅓ cup pancake mix
• 2 eggs, at room temperature
• ⅓ cup half-n-half, at room temperature
• ½ tsp Dijon mustard
• Salt and pepper
• ¼ cup grated parmesan cheese
• 1 Tbsp olive oil
• 4 cups cleaned and trimmed wild chanterelles, cut into bite-sized pieces
• ½ small onion, diced
• ½ cup fresh spinach

Preparation:

Sauté onions and mushrooms on a medium heat until the shrooms are tender. Continue to sauté until any released liquid has cooked off. Add a pinch of sea salt and a grind of fresh pepper to taste. Add the spinach, cover and remove from the heat. Set aside, allowing the spinach to wilt while you prepare the pastry.

Whisk together the eggs, half-n-half, mustard, and another pinch of salt and pepper. Combine with the pancake mix until smooth. Heat the olive oil over high heat, add the batter and cover. Once it’s golden, flip the pancake and add the sautéed mushrooms and spinach. Sprinkle with the grated cheese, cover and reduce the heat to medium. Once the cheese has melted, remove the dutch baby to a cutting board. Allow to cool and set up for a couple minutes before cutting and serving.