Parmesan-Herb Dutch Baby with Garlic-Butter Mushrooms

This savory Dutch baby, topped with saucy garlicky mushrooms, is an easy and impressive vegetarian dinner. To make it extra substantial, top slices with a fried or poached egg.

1 pound cremini mushrooms

4 cloves garlic

2 tablespoons fresh thyme leaves, divided

2 tablespoons chopped fresh chives, divided

⅔ cup all-purpose flour

⅔ cup whole milk

3 large eggs

1 ¼ teaspoons kosher salt, divided

Freshly ground black pepper

5 tablespoons unsalted butter, divided

½ cup grated Parmesan cheese, plus more for serving

2 tablespoons olive oil

¼ cup low-sodium vegetable broth or white wine

A few handfuls baby arugula

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Note: Ingredients may have been altered from the original.

Directions at thekitchn.com

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