Sherried Mushroom Clafoutis Recipes

CLAFOUTIS AUX CERISES (CLASSIC CLAFOUTI)

Steps:

• Combine milk and vanilla bean in a pot and steep for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish with butter. Spread out cherries in the bottom of the prepared baking dish.
• Combine 1/2 cup flour, 1/2 cup sugar and salt in a bowl. Add eggs one at a time; beat with an electric mixer after each addition until smooth and creamy.
• Remove vanilla bean from milk and discard. Add milk to egg mixture. Pour in heavy cream; mix until smooth. Pour mixture evenly over cherries.
• Bake in the preheated oven until top of clafoutis is golden, 45 to 50 minutes. Remove from the oven and sprinkle 2 tablespoons sugar on top. Let cool slightly before serving so that the clafoutis is set. Serve warm or at room temperature.

SHERRIED MUSHROOM CLAFOUTIS

Steps:

• Mushrooms:
• In a large skillet, melt butter over medium-high heat and let it brown, watching carefully so it doesn't burn. When the butter is brown and smells nutty, add the shallots and turn the heat to medium - saute until they soften.
• Add the mushrooms and 1/2 tsp salt. Mix then cook until the mushrooms are soft and browned, turning occasionally - about 15 minutes
• When the mushrooms are browned and most of the liquid has evaporated, add the sherry and thyme, scraping 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 pepper as desired.
• Set the pan of mushrooms aside.
• Batter:
• Heat the oven to 375 F (350 F for convection)
• Use a whisk attachment on the mixer. In a bowl, blend the eggs with 1/2 tsp 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 cheese. Grind black pepper over the top.
• Place the skillet in the enter 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 temp.

ROASTED CHERRY TOMATO CLAFOUTIS

Steps:

• Heat oven to 400 degrees. On a rimmed baking sheet, toss tomatoes and garlic with oil and thyme and season with salt and pepper. Roast until caramelized, about 30 minutes, then transfer tomatoes and juices to a straight-sided 9-inch-round (2-inch-deep) baking dish and let cool slightly. Decrease oven temperature to 350 degrees.
• In a medium bowl, whisk together eggs, cornstarch, coconut milk, cheese, 1/2 teaspoon salt, and herbs, then pour mixture over tomatoes.
• Bake until top is golden brown and edges are puffed, 35 to 40 minutes. Serve warm or at room temperature.

SHERRIED MUSHROOM CLAFOUTIS

Steps:

• For the sherried mushrooms:.
• 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:.
• 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.