Sherried Mushroom Clafoutis

April 10, 2011
7 Ratings
Photo by Linda Xiao
  • Serves 4 as main dish; 6 as side
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 Gruyère that I like a lot, and about halfway through, the top was already browned so I covered it in foil.

Test Kitchen Notes

WHO: Drbabs is a longtime Food52 member (and a doctor!) with an impressive roster of winning recipes.
WHAT: Herby mushrooms spiked with sherry baked in a custardy egg batter.
HOW: Cook down mushrooms in brown butter, stir in sherry and thyme, then fold into a savory clafoutis batter, top with grated Gruyère, and bake until golden.
WHY WE LOVE IT: The butter, sherry, and thyme complement the mushrooms wonderfully. And making them into a clafoutis is a genius touch. We had it straight out of the oven and again at room temperature the next day. In both instances the clafoutis performed admirably. I will be making both components of the recipe often. —lmikkel —The Editors

What You'll Need
  • For the sherried mushrooms
  • 1 pound assorted mushrooms, cleaned, stemmed, and sliced (about 4 cups)
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1 large (or 2 small) shallots, chopped fine
  • 1/3 cup dry sherry
  • 1 tablespoon chopped fresh thyme
  • Salt and freshly ground black pepper to taste
  • For the clafoutis
  • 3 eggs
  • 1/2 teaspoon salt
  • 2/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 ounces aged Gruyère, grated
  • Freshly 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 sauté 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 sauté the mushrooms until the liquid has reduced and thickened. Taste and add salt and freshly ground black pepper as desired.
  1. For the clafoutis
  2. Heat oven to 375° F. 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 to 2 minutes, scraping the sides of the bowl as needed. Pour the batter over the mushrooms. Sprinkle the top with the grated Gruyère. 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 to 40 minutes (Cover with foil if the top browns too quickly.) Serve warm or at room temperature.

See what other Food52ers are saying.

  • Chantal Halley
    Chantal Halley
  • Mike Sidman
    Mike Sidman
  • Michael Rosenfeld
    Michael Rosenfeld
  • Chef Lisa
    Chef Lisa
  • amysarah

75 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
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.
drbabs May 4, 2018
Oh, wow. Thank you so much! I’m so glad you like it.
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.
drbabs January 5, 2018
Thanks. Apples would be good!
beejay45 January 5, 2018
Maybe it was the Gruyere that did it. ;)
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?
drbabs September 25, 2017
I think you could just leave it out.
Mike S. September 17, 2016
I finally made this last night and It was stunning. What a perfect recipe!
drbabs September 17, 2016
Wow, I'm so glad you liked it!
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.
Chef L. June 9, 2016
A savory clafoutis! Brilliant! Well done & congratulations.
drbabs June 9, 2016
Thank you chef!
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!
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.
drbabs June 6, 2016
Great! Let me know how it works out. (Oh, and yes, you can butter the pan too.)
Summer O. May 29, 2016
I made this Friday and my husband and I both LOVED it. I ate it again for breakfast the next day. The mushrooms and the amount of sherry are just spot on and I will be taking your advice and putting them on crostini.
drbabs June 6, 2016
I'm so happy you liked it.
Deedledum May 27, 2016
Oh my...can't wait!
drbabs June 6, 2016
coffeefoodwrite May 26, 2016
Congrats drbabs! Can't wait to try it!
drbabs June 6, 2016
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.
coffeefoodwrite May 24, 2016
Yum! Looks delicious!
drbabs May 24, 2016
Cheri M. May 22, 2016
Oh my! Yum yum sounds lovely this could be served in individual portions or I may tempted to have too much! Less cooking time I would imagine
drbabs May 24, 2016
Yes, probably.
aargersi May 20, 2016
❤️❤️❤️ Yum! Yay you!
drbabs May 20, 2016
Thanks, Abbie! ❤️
lydia.sugarman May 22, 2016
Ali C. May 20, 2016
congrats to you as well on being a finalist :D
drbabs May 20, 2016
Thanks, Ali!
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.
drbabs May 20, 2016
Thanks; looks like they fixed it!