Sherried Mushroom Clafoutis

By • April 10, 2011 • 35 Comments

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Author Notes: This recipe was inspired by Martha Rose Shulman’s apple clafoutis. I was hoping to make a main-dish clafoutis for an early Sunday supper. I love mushrooms of all stripes, and especially sautéed in browned butter. You could easily just use the sherried mushrooms for crostini, or as a side dish to chicken or veal. If you’re making this on a weeknight, you can actually prepare the mushrooms the day before and bring them to room temperature while you’re making the clafoutis batter. I used a really nutty Gruyere that I like a lot, and about halfway through, the top was already browned so I covered it in foil.
drbabs

Serves 4 as main dish; 6 as side

For the sherried mushrooms

  • 1 pound assorted mushrooms, cleaned, stemmed and sliced (about 4 cups)
  • 2 tablespoons butter
  • ½ teaspoon salt
  • 1 large (or 2 small) shallots, chopped fine
  • 1/3 cup dry sherry
  • 1 tablespoon chopped fresh thyme
  • salt and fresh ground black pepper to taste
  1. 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 sauté till they soften. Pour in mushrooms, add ½ 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 sauté the mushrooms until the liquid has reduced and thickened. Taste and add salt and fresh-ground black pepper as desired.

For the clafoutis

  • 3 eggs
  • 1/2 teaspoon salt
  • 2/3 cup all purpose flour
  • 1 ½ cups milk
  • 2 ounces aged Gruyere, grated
  • fresh ground black pepper
  1. 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.
Jump to Comments (35)

Tags: adaptable, brown butter, Easy, Vegetarian

Comments (35) Questions (0)

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Junechamp

10 months ago ChefJune

June is a trusted source on General Cooking.

made this for brunch yesterday and everyone LOVED it! I even have a bit leftover for "meatless Monday" dinner tonight.

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10 months ago drbabs

Barbara is a trusted source on General Cooking.

wow, that's so great! thanks for letting me know!

Kg_in_evanston_cropped

about 3 years ago Fairmount_market

What a nice take on the savory clafouti! I can't wait to try this.

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--we really enjoy it. I hope you do, too.

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over 3 years ago hazeddazed

i think this just might make a convert out of my mushroom-phobic wife!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I hope so! I'm from New Orleans, too, BTW.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Very nicely done, drbabs!

Chris_in_oslo

over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

Love the Dansk Maribo! My Maribo cookware is all gone, but I still have enough dishes for a big party. And I love the recipe too--in fact it also looks good for a big party.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--I gave most of the dishes to my daughter but I still have a few serving pieces (including a really cool cheese knife) and ramekins.

Hib_kitchen

over 3 years ago MyCommunalTable

Wow! This looks great. I have saved it and hope to make it soon. Great job.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--I hope you enjoy it!

Welovephotobooths_1_1042624

over 3 years ago MeghanVK

A savory clafouti! Will wonders never cease. I don't have any mushrooms in the house right now but I think I'll try this method with some other veggies tonight!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I hope you enjoy it!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

thanks, guys! y'all are the BEST! @chefjune, I think it would be an outstanding side dish for prime rib (as long as no one keeps kosher). And I'm glad you submitted your recipe--it sounds really good and different and every week is a surprise, right?!

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

heheheh It surely is! No one at Chez Julia keeps kosher. ;)

Lobster_001

over 3 years ago nannydeb

This sounds delicious!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome idea drbabs! Sounds de-licious!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

This looks awesome - nicely done dr Babs!

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

Oh my Goodness! I might as well not even enter my recipes this week. This looks like the winner, for sure! I know I will be making this VERY soon.

and "birthday-dinner-style," how do you t hink this would be as a side dish for Prime Rib?

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What a wonderful idea, drbabs

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over 3 years ago gingerroot

Lovely idea and recipe, drbabs! I'm with you, enjoying mushrooms of any variety, and this sounds delicious!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Leave it to you to come up with a great twist on clafoutis!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, HLA. I think you're one of the most creative cooks here--so I really appreciate the compliment!

Summer_2010_1048

over 3 years ago Midge

I love the sound of this!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

Newliztoqueicon-2

over 3 years ago Lizthechef

A savory clafoutis - brilliant! Thumbs up!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Liz!

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over 3 years ago TiggyBee

I need to add, there was no gruyere involved and that makes me sad. I can't wait to make this!! Thanks!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thank you!

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over 3 years ago TiggyBee

drbabs!!! I made this for dinner tonight and it was amazing!!! Thank you so much!!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

What an honor--I'm so glad you liked it!

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over 3 years ago TiggyBee

YES!!!!!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Why thank you, TiggyBee! :)

399571_2853636453848_1694221275_n

over 3 years ago TiggyBee

of all things, I actually had something very similar on a road trip one time through the States!
: )