Popovers with Mushroom Sauce...

Had never even heard of popovers before I made these for the party on Sunday, but I was so happy that I made them, they were super good, and will be a new favorite...

You can make the batter and the sauce a day ahead, and refrigerate.

2 C. Whole Milk
4 large eggs
2 Tbsp unsalted butter, melted, plus 8 Tbsp unsalted butter
2 C. flour
2 tsp. coarse salt
1/2 cup vegetable oil
4 shallots, finely chopped
3 C. heavy cream
2 Tbsp. finely chopped fresh tarragon
freshly ground pepper

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

2. Preheat oven to 450. Put 2 tsp.s of the oil into each cup of standard 6-popover pans or large capacity 12-cup muffin tin (I used a regular muffin tin, and they were fine) Place the pans on a rimmed baking sheet. Transfer to oven; heat the oil in the pans 20 minutes.

3. Pour the batter into the popover cups, filling each 2/3 full. Bake (do not open oven while popovers cook) 15 minutes. Reduce heat to 350 - continue to bake about 20 minutes more - till popovers are browned and crusty. Invert the popovers to unmold. Transfer to a bowl lined with a kitchen towel; cover to keep warm.

4. Meanwhile, heat the remaining butter in a large skillet over medium heat. Add the shallots; cook, stirring occasionally, until fragrant, about 2 minutes. Add mushrooms, cook, stirring occasionally until golden, about 5 minutes. Add the sherry; cook until the liquid is reduced by half, about 2 minutes. Raise the 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 coarse salt and pepper.

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

One of our guests said that the popovers are similar to British Yorkshire Pudding (which I've never had) so she at least knew what I was doing when I cooked the popovers... I was a bit befuddled, but they really do rise up and almost "pop over" in the pan!

Super good and worth trying! We have loads of leftover sauce and are now using it on chicken to finish it off!