Forest Mushroom Clafoutis

Forest Mushroom Clafoutis

This is one of my new favorite mushroom recipes and the perfect way to kick off the fall. It’s savory and earthy, but also light! Think brunch with a side salad or alongside a hearty soup for dinner. Sounds good right?

I love transforming classic recipes into healthier versions of themselves, which is what we’ve done here with this Mushroom Clafoutis from Food 52. I used my Healthy On You® Let the Good Thymes Roll Italian Spice Blend and Cini in a Bottle Porcini Sea Salt to add just the right amount of porcini mushroom flavor. Don’t be scared away by the name! Clafoutis is easy and fun to make, especially when you add in my spice and salt blends


Makes 4 servings

For the Mushroom Filling

For the Clafoutis

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.

Samantha Binkley