Fresh Mushroom Clafouti

  • Yield: 6 servings


2tablespoons corn oil margarine
3/4cup onion, chopped
1 1/2pounds white button mushrooms, thinly sliced
1/3cup dry sherry
1 1/3cups skim milk
3/4cup all-purpose flour, unbleached
3large egg whites
1large egg
1/2tablespoon thyme leaves, crushed
1/4tablespoon salt
1/4tablespoon freshly ground black pepper
1/2cup parmesan cheese, freshly grated


  1. Preheat oven to 350F. Using a nonstick vegetable spray, spray a 10-inch fluted quiche pan or pie plate.
  2. For the filling: In a large skillet heat margarine until melted. Add onion; cook over medium-low heat, stirring occasionally, until onion is just softened, about 3 minutes. Add mushrooms and dry sherry; cook, stirring frequently, until liquid has evaporated, 15 to 18 minutes; set aside.
  3. Meanwhile prepare the crust: In the container of an electric blender place milk, flour, egg whites, egg, thyme, salt and black pepper. Blend on high speed, until well beaten, 1 to 2 minutes. Pour 1 cup mixture into prepared pan forming a thin layer; set remaining mixture aside. Bake until firm to the touch, about 10 minutes.
  4. Remove from oven; transfer to a baking sheet; spoon mushroom mixture from skillet evenly over crust reserving 1/4 cup mushrooms for garnish; sprinkle with parmesan cheese. Whirl remaining milk mixture in blender to combine; pour over cheese. Bake until puffed and brown, about 45 minutes.
  5. Remove from oven; allow to cool, about 10 minutes before serving (clafouti will lose some of its puffiness and flatten out). Garnish with reserved 1/4 cup mushrooms and fresh thyme springs, if desired. Serve warm or at room temperature.
Recipe courtesy of the Mushroom Council’s Mushroom Channel
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