MUSHROOM & MOSES SLEEPER CLAFOUTIS

Clafoutis is a traditional French dessert, typically made with black cherries. The batter is flan-like, fortified with flour and whisked until frothy for a texture that is at once fluffy and custardy.

This is our savory take on Clafoutis, made with sauteed mushrooms, thyme, and Moses Sleeper.

Lovely alongside a simple salad for breakfast, lunch, or dinner — make sure to call everyone into the kitchen when you pull it out of the oven so that they can witness the spectacular souffle effect!

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Prep Time: 10-15 minutes | Cook Time: 15-20 minutes active, 30-40 minutes baking | Servings: 6-8

Equipment

• Large saute pan

• Medium mixing bowl

• Whisk (electric beaters or stand mixer are helpful, but not necessary!)

• 9-10” cast iron skillet (recommended) or round baking dish

Ingredients

For the Mushroom Filling:

• 1 large shallot, finely chopped

• 1 lb assorted mushrooms, cleaned, stemmed, and sliced

• 2 tablespoons butter (plus more for buttering baking dish later)

• 1 teaspoon fresh thyme, finely chopped

• ½ teaspoon salt

• Freshly ground pepper to taste

For the Clafoutis:

• 4 eggs

• 1/2 teaspoon salt

• ½ cup cream

• 1 cup milk

• 3/4 cup flour, sifted

• ½-wheel Moses Sleeper, cut into strips (easier to slice when cold)

Instructions

1. Prepare the mushroom filling: in a large* sautée pan over medium heat, melt the butter and add the shallot. Sautée until softened slightly, just a few minutes. Add the mushrooms and cook, stirring often, until they’ve released their water and begun to brown. Add the thyme and salt and continue to saute until nicely browned. Deglaze with a splash of water, scraping up all those yummy brown bits, and add pepper and salt to taste. Set aside to cool slightly.
   
   *Crowded mushrooms are resistant to browning because of how much water is released as they cook. Using a large pan will set you up for success!
   

2. Preheat oven to 375F and butter your 9-10” cast iron skillet or baking dish. In a medium bowl, whisk the eggs with the salt until frothy—about 3-4 minutes by hand. Add the milk and cream and mix well. Finally, add the flour and once more whisk until the mixture is nice and frothy.
   

3. Spoon the mushrooms evenly across the bottom of your skillet/dish. Place the strips of Moses Sleeper evenly atop the mushroom filling, then gently pour the batter over everything. 
   

4. Carefully place the clafoutis on the middle rack of your oven, dead-center. Bake until puffy and golden from edge to center — 30 to 40 minutes. Resist the urge to rotate it during baking to maximize the souffle effect!
   
   Call everyone into the kitchen right away so they can witness this souffléed spectacle before it deflates!

   Cool slightly and serve warm or room-temperature.