Sherried Mushroom Clafoutis Recipe

Name: Sherried Mushroom Clafoutis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb assorted mushroom, cleaned, stemmed and sliced (about 4 cups); 2 tablespoons butter; 1/2 teaspoon salt; 1 large shallot, chopped fine; 1/3 cup dry sherry; 1 tablespoon chopped fresh thyme; salt & freshly ground black pepper; 3 eggs; 1/2 teaspoon salt; 2/3 cup all-purpose flour; 1 1/2 cups milk; 2 ounces aged gruyere, grated; fresh ground black pepper

Servings: persons

1 lb assorted mushroom, cleaned, stemmed and sliced (about 4 cups)
2 tablespoons butter
1/2 teaspoon salt
1 large shallot, chopped fine
1/3 cup dry sherry
1 tablespoon chopped fresh thyme
salt & freshly ground black pepper
3 eggs
1/2 teaspoon salt
2/3 cup all-purpose flour
1 1/2 cups milk
2 ounces aged gruyere, grated
fresh ground black pepper

1
For the sherried mushrooms:
2
In a large skillet, melt butter over medium-high heat and let it brown, watching carefully so it doesn't burn. As soon as the butter is brown and smells nutty, scrape in shallots, turn heat down to medium, and stir and saute till they soften. Pour in mushrooms, add 1/2 teaspoon of salt, and stir shallots and mushrooms together. Cook mushrooms with shallots and browned butter until they are soft and browned, turning occasionally. This should take about 15 minutes. When the mushrooms are browned and most of their liquid has evaporated, pour in the sherry and stir in the thyme, scraping up the brown bits on the bottom of the pan. Continue to saute the mushrooms until the liquid has reduced and thickened. Taste and add salt and fresh-ground black pepper as desired.
3
For the Clafoutis:
4
Heat oven to 375. In the bowl of a mixer fitted with a whisk attachment, blend the eggs with salt until frothy. Add milk and mix well. Add the flour and mix until frothy and thoroughly incorporated, 1-2 minutes, scraping the sides of the bowl as needed. Pour the batter over the mushrooms. Sprinkle the top with the grated Gruyere. Grind a little black pepper over the top. Place the dish in the center of the oven. Bake until the center puffs and turns a golden color, and the clafoutis is set, about 30-40 minutes. (Cover with foil if the top browns too quickly.) Serve warm or at room temperature.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb assorted mushroom, cleaned, stemmed and sliced (about 4 cups), 2 tablespoons butter, 1/2 teaspoon salt, 1 large shallot, chopped fine, and more.

Yes, Sherried Mushroom Clafoutis falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sherried Mushroom Clafoutis

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