Forest Mushroom Clafoutis

For the Mushroom Filling

• 4 cups

  Mixed mushrooms, washed and sliced (I like porcini, oyster, baby bellas, etc)

• 2  tbsp

  olive oil/butter or ghee

• 1 tbsp

  Healthy On You® Let the Good Thymes Roll Italian Spice Blend

• ½ tsp

  Healthy On You® Cini in a Bottle Porcini Sea Salt + more to taste.

• ¼ cup

  chopped shallots

• ⅓ cup

  dry sherry

• 2 sprigs of fresh thyme

For the Clafoutis

• 3

  large eggs

• ½ tsp

  Healthy On You® Cini in a Bottle Porcini Sea Salt

• ⅔ cup

  flour (Gluten-free works well also)

• 1½ cups

  milk

• ¼ cup

  shredded cheese variety (fontina, asiago, gruyere)

• fresh pepper

Make the Mushroom Filling

1. Place a medium-sized skillet or cast iron on the stove over medium-high heat. Add the oil/butter/ghee to the pan.

2. When hot, add the shallot and allow to cook for 3-5 minutes. Watch carefully so it does not burn.

3. Add the Cini in a Bottle sea salt, and stir well, then add the mushrooms all at once. Incorporate the mushrooms and the shallots and allow to cook for two minutes before adding the Let the Good Thymes Roll spice blend.  

4. Allow the mushrooms to cook and soften. When the steam and liquid begin to evaporate, add the dry sherry and stir well to deglaze the pan.

5. Continue cooking the mushrooms for a few more minutes until the liquid thickens. Taste and add more sea salt if needed.

Make the Clafoutis

1. Preheat the oven to 375°F

2. Using a mixer, blend the eggs and salt until frothy.

3. Add the milk and continue to mix.

4. Add the flour and continue to mix until the whole mixture is smooth about 2 minutes.

5. Pour the batter over the mushrooms and cover completely. Sprinkle the top with the shredded cheese.

6. Sprinkle with black pepper and place in the oven.

7. Bake for 35-40 mins until the clafoutis sets. Remove from oven and garnish with fresh thyme leaves. Serve warm or at room temperature.