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1
Whisk together the milk, eggs, and melted butter in a medium bowl; set aside.
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2
Whisk together the flour and salt in a separate medium bowl.
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3
Pour the milk mixture into the flour mixture; whisk until blended.
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4
Cover; let the batter stand 1 hour.
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5
Preheat the oven to 450F.
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6
Put 2 teaspoons of the oil into each cup of 2 standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin.
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7
Place the pans on a rimmed baking sheet.
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8
Transfer to the oven; heat the oil in the pans 20 minutes.
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9
Pour the batter into the popover cups, filling each two-thirds full.
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10
Bake (do not open the oven while popovers cook) 15 minutes.
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11
Reduce the oven temperature to 350F; continue to bake the popovers until well browned and crusty, about 20 minutes more.
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12
Invert the popovers to unmold.
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13
Transfer to a bowl lined with a clean kitchen towel; cover to keep warm.
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14
Meanwhile, heat the remaining 8 tablespoons butter in a large skillet over medium heat.
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15
Add the shallots; cook, stirring occasionally, until fragrant, about 2 minutes.
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16
Add the mushrooms; cook, stirring occasionally, until golden, about 5 minutes.
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17
Add the sherry; cook until the liquid is reduced by half, about 2 minutes.
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18
Raise heat to medium-high; add the cream, and bring to a boil, stirring.
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19
Reduce heat to low, and simmer 1 minute.
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20
Stir in the tarragon, and season with salt and pepper.
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21
To serve, place the popovers on plates, and spoon mushroom sauce on top.
