Instructions: Preheat the oven to 375 F Melt the butter in a 10-inch ovenproof skillet. Add the onion and saute over medium heat for 5 minutes.

Stir in the mushrooms, garlic and salt and saute for another 5 minutes. Add the sherry and cook uncovered for 10 minutes longer.

Meanwhile, place the eggs, milk and flour in a blender and whip them into a smooth batter. Pour this over the mushroom mixture in the skillet, and transfer the pan to the center of the oven.

Bake for 25 to 30 minutes, or until set. Cut into wedges and serve hot or warm.

*Serve the Giant Mushroom Popover with a green salad or some fresh fruit for a refreshingly uncomplicated meal.

Yield: 2 to 3 servings (easily doubled, if you have a second skillet)

Preparation Time: 50 minutes (20 minutes of work, most of which can be done ahead)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.