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MUSHROOMS, FRESH MUSHROOM CLAFOUTI

Yield: 6 Portions

INGREDIENTS
• 2.00 tbs. Corn Oil Margarine
• 3/4 cup Onion, chopped
• 1.50 lbs. Fresh White Mushrooms, thinly sliced
• 1/3 cup Dry Sherry
• 1 1/3 cup Skim Milk
• 3/4 cup All-Purpose Flour, unbleached
• 3.00 large Egg Whites
• 1.00 large Egg
• 1/2 tsp. Thyme Leaves, crushed
• 1/4 tsp. Salt
• 1/4 tsp. Freshly Ground Black Pepper
• 1/2 cup Parmesan Cheese, freshly grated
 

DIRECTIONS
Preheat oven to 350 degrees.

Using a nonstick vegetable spray, spray a 10-inch fluted quiche pan or pie plate.

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; cook, stirring frequently, until liquid has evaporated, 15 to 18 minutes; set aside.

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.

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.

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.
 

The Mushroom Council - www.mushroomcouncil.com