Egg
Sherried Mushroom Clafoutis
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76 Reviews
Chantal H.
May 2, 2021
Is there a way that you could program your website to allow the recipes to be read in metric and cups? For example underneath the ingredients heading there could be a button that you can click for metric weights/measurements. I love your recipes SO MUCH but the recipes come out a little funny sometimes and I knows that not as a result of the recipe, its the execution. I know this will only appeal to your European readers but maybe there is a way?
:) xxxx
:) xxxx
Merry
April 5, 2019
Just made this in one of our Greenpans from Food 52. Killer recipe and it truly slid right out of the pan and onto the serving platter. Can't wait to enjoy the leftovers.
Doug M.
May 3, 2018
I double the tyme and have found a very nice aged gruyere, but this bubbled up to be the second best vegetarian dish I make (the best IHMO is Kenji's American Eggplant Parmesan) and I am asked for the recipe each time I share it with anyone. Simply awesome recipe.
beejay45
January 5, 2018
Is it just me or does this dish cry out for a side/topping of scalloped apples. I don't know why, but that's the first thing I thought of when I saw it. ;)
Thanks for the great idea! I love mushrooms cooked with sherry or other booze, and I love clafoutis, too. Excellent combo.
Thanks for the great idea! I love mushrooms cooked with sherry or other booze, and I love clafoutis, too. Excellent combo.
Micki
December 31, 2017
Excellent brunch dish! Recommend serving it warm; not great at room temp. Mine did stick a lot which may be because it was not still warm. Good leftovers, too!
girlwithaknife
September 25, 2017
I'm sure my family would love this since we love eggs and mushrooms, but I'd rather not have any alcohol in a dish for my little one. Does the alcohol cook off? Or can I sub something else?
Michael R.
September 17, 2016
I would like to know if I can freeze this a then just warm it up for company dinner? And if you do not think it will freeze well, can I then make it early in the day cooking it most the way and then just warm it up? If I make 1 1/2 recipes, would it fit in my deep dish 9 inch pie pan? If you can clear these issues up for me, I would really appreciate it. Thank you....
drbabs
September 17, 2016
Michael, I'm sorry, but I really don't know. I think making it part way ahead rather than freezing it would work better. And I think if you want to increase the recipe, it would be better to make two, or use a larger rather than deeper pan. I hope this helps.
Shortrib
June 29, 2016
Can someone describe the finished texture for me? Mine came out rather like a custard and I'm wondering if I failed to beat the eggs enough or took it out of the oven too soon. (I used the time indicated - it was brown and set but not puffy.) Flavour was delicious but overall result was heavier than I expected. I am new to clafouti! Thanks.
amysarah
June 5, 2016
Thinking of making this for a brunch next weekend, but would need to double. The porcelain baking dish in the pix looks ~ 9" or 10" diameter (?) - wondering if a bigger rectangular (9x12) shallow porcelain baking dish would work for a double? Not the traditional clafoutis shape, but seems like it would be ok, as long as I adjusted baking time - have you ever done one like that?
The recipe doesn't say, but I assume the baking dish should be buttered? Also (final question!) - I have a fair amount of both dry Marsala and Madeira on hand, which are often good subs for sherry and happen to be mushroom friendly...thoughts? Don't mind picking up some sherry, if that sounds 'off'. Thx!
The recipe doesn't say, but I assume the baking dish should be buttered? Also (final question!) - I have a fair amount of both dry Marsala and Madeira on hand, which are often good subs for sherry and happen to be mushroom friendly...thoughts? Don't mind picking up some sherry, if that sounds 'off'. Thx!
drbabs
June 6, 2016
Hi amysarah! I think your idea will work well although I've never done it. I make it in a9 inch pie pan. The area of that pan is a little more than half the area of the 9x12 pan, so I think if you double the recipe, it should work fine. I also think both the Marsala and Madeira would be fine substitutions for sherry. Good luck! I hope it turns out well for you.
amysarah
June 6, 2016
Thanks for the intel! Looking forward to trying this - love the idea of a non-sweet clafoutis.
Lauren R.
May 25, 2016
Thoughts on making this gluten free? Has anyone had luck substituting almond flour for the AP?
drbabs
June 6, 2016
I'm sorry for not responding sooner; I just saw this. I think almond flour might just make it really greasy-- it's not really flour, and it's really high in fat. If you want to make it gluten free, use an AP flour substitute like cup4cup. Bob's Red Mill makes one, too, that's pretty good. (Not the one with bean flour.) Good luck! Please let us know how it turns out.
sexyLAMBCHOPx
May 20, 2016
What's up with the "I will be making both components of the recipe often. ed vegetable soups without cream or starch of any sort can occasionally leave us sighing with boredom, but this soup has some truly great flavor to carry it. It's a pain to peel the beets with gloves, sure, but once they're all roasted, they purée nicely and quickly with some stock. The resulting soup has a straightforward flavor that makes you feel virtuous. Plate the soup in a shallow bowl to keep the polenta croutons from sinking, and be generous with the pistachio vinaigrette, which adds some texture and zing. Here's a way for beet lovers to enjoy their favorite kind of soup—even in the summertime." by the Food Editors. Mistake on the review?
Looks like a great recipe. Anything that can be serve warm or at room temperature is a bonus.
Looks like a great recipe. Anything that can be serve warm or at room temperature is a bonus.
Greenstuff
April 13, 2011
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.
drbabs
April 13, 2011
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.
MyCommunalTable
April 12, 2011
Wow! This looks great. I have saved it and hope to make it soon. Great job.
drbabs
April 11, 2011
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?!
ChefJune
April 11, 2011
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?
and "birthday-dinner-style," how do you t hink this would be as a side dish for Prime Rib?
gingerroot
April 10, 2011
Lovely idea and recipe, drbabs! I'm with you, enjoying mushrooms of any variety, and this sounds delicious!
hardlikearmour
April 10, 2011
Leave it to you to come up with a great twist on clafoutis!
drbabs
April 11, 2011
Thanks, HLA. I think you're one of the most creative cooks here--so I really appreciate the compliment!
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