Sherried Mushroom Clafoutis

April 10, 2011
6 Ratings
Photo by Linda Xiao
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

  • 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
  • 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
In This Recipe
  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.

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