Main Dish
Mushroom and Gruyère Clafoutis
Sanglier Cellars
422 Healdsburg Avenue
Healdsburg, CA 95448
sangliercellars.com
- RECIPE YEAR: 2019
- RECIPE BY: Shane McAnelly, Chalkboard Restaurant
- YIELD: Serves 4
- PAIRS WELL WITH: Sanglier Old Camp Pinot Noir
I am pairing our Old Camp Pinot Noir with a savory mushroom clafoutis. The mushrooms are like meaty, umami flavor bombs draped in a creamy, cheesy baked custard. The Pinot is elegant and textured with flavors of dark cherries and black tea. The mushrooms highlight the fruitiness of the Pinot. This is a wonderful fall combination. - Melissa
Ingredients:
- 3/4 cup milk
- 3/4 cup crème fraîche
- 4 eggs
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon salt, plus more, to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 1 cup coarsely grated Gruyère cheese
- 1/2 cup coarsely grated Parmesan cheese
- 2 tablespoons olive oil
- 1 pound yellow onions, halved lengthwise and cut into thin half-moons
- 2 tablespoons unsalted butter
- 1 1/2 pounds assorted mushrooms (button, cremini, shiitakes), cleaned and thinly sliced
- 1/3 cup dry sherry
- 2 tablespoons fresh thyme leaves, chopped
Directions:
Preheat the oven to 375°F. In a large bowl, whisk together the milk, crème fraîche, eggs, flour, parsley, 1/2 teaspoon of the salt and the pepper until smooth. Whisk in 3/4 cup of the Gruyère and 1/4 cup of the Parmesan. Set the batter aside. In a large fry pan over low heat, warm the olive oil. Add the onions, season with salt, cover and cook, stirring occasionally, until the onions are soft, about 10 minutes. Meanwhile, in another large fry pan over medium-high heat, melt the butter. Add the mushrooms and the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms are soft and browned and most of the liquid has evaporated, about 15 minutes. Add the sherry and thyme and continue cooking, stirring occasionally, until the liquid has reduced and thickened. Adjust the seasoning with salt and pepper. Place 4 individual 6-inch gratin dishes (or 1 large gratin dish) on a baking sheet. Arrange the onions and mushrooms in the dishes, dividing evenly. Pour the batter into the dishes, dividing evenly, and sprinkle with the remaining Gruyère and Parmesan. Transfer the baking sheet to the oven and bake until the center puffs and turns golden and the clafoutis is set, about 30 minutes. Serve warm or at room temperature.
