Wild Mushroom-and-Swiss Dutch Baby
This puffy pancake gets an extra-savory touch from grated Swiss cheese and a hint of Dijon mustard, while a combination of mixed wild mushrooms, shallot, and arugula tops it off. Use room temperature milk and eggs to give the Dutch baby a higher rise than you'll get from fridge-cold ingredients. This dish makes a next-level breakfast or brunch. Make sure to reserve a lemon wedge for serving.