Sherried Mushroom Clafoutis Recipes

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CLAFOUTIS

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7



Clafoutis image

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients except the cherries in a blender or food processor and blend until smooth.
  • Arrange cherries in a well-buttered eight-inch pie pan, pour batter over them and bake 35 minutes.
  • Cool 30 to 45 minutes before serving.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 2 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 33 milligrams, Sugar 16 grams, TransFat 0 grams

2/3 cup milk
2 tablespoons melted butter
2 eggs
1/3 cup flour
1/4 cup sugar
1 tablespoon kirsch
2 cups pitted fresh cherries

SHERRIED MUSHROOMS

Make and share this Sherried Mushrooms recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6



Sherried Mushrooms image

Steps:

  • Coat a large nonstick frypan with cooking spray, place over medium high heat until hot.
  • Add green onions, saute until tender.
  • Stir in mushrooms and remaining ingredients, cover and cook over low heat 10 minutes or until mushrooms are tender.

vegetable oil cooking spray
1/2 cup sliced green onion
1 lb sliced fresh mushrooms
2 tablespoons dry sherry
1 tablespoon low-sodium worcestershire sauce
1/4 teaspoon fresh ground pepper

SHERRIED MUSHROOM CLAFOUTIS

Make and share this Sherried Mushroom Clafoutis recipe from Food.com.

Provided by Renee D

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13



Sherried Mushroom Clafoutis image

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.

Nutrition Facts : Calories 343.1, Fat 17.9, SaturatedFat 9.7, Cholesterol 183.2, Sodium 785.5, Carbohydrate 25.7, Fiber 1.8, Sugar 2.7, Protein 17.8

1 lb assorted mushroom, cleaned, stemmed and sliced (about 4 cups)
2 tablespoons butter
1/2 teaspoon salt
1 large shallot, chopped fine
1/3 cup dry sherry
1 tablespoon chopped fresh thyme
salt & freshly ground black pepper
3 eggs
1/2 teaspoon salt
2/3 cup all-purpose flour
1 1/2 cups milk
2 ounces aged gruyere, grated
fresh ground black pepper

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