Sherried Mushroom Clafoutis Recipes

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.

Steps:

• Mushrooms:
• In a large skillet, melt butter over medium-high heat and let it brown, watching carefully so it doesn't burn. When the butter is brown and smells nutty, add the shallots and turn the heat to medium - saute until they soften.
• Add the mushrooms and 1/2 tsp salt. Mix then cook until the mushrooms are soft and browned, turning occasionally - about 15 minutes
• When the mushrooms are browned and most of the liquid has evaporated, add the sherry and thyme, scraping the brown bits on the bottom of the pan. Continue to saute the mushrooms until the liquid has reduced and thickened. Taste and add salt and pepper as desired.
• Set the pan of mushrooms aside.
• Batter:
• Heat the oven to 375 F (350 F for convection)
• Use a whisk attachment on the mixer. In a bowl, blend the eggs with 1/2 tsp salt until frothy.
• Add milk and mix well. Add the flour and mix until frothy and thoroughly incorporated - 1 to 2 minutes, scraping the sides of the bowl as needed.
• Pour the batter over the mushrooms. Sprinkle the top with the grated cheese. Grind black pepper over the top.
• Place the skillet in the enter of the oven. Bake until the center puffs and turns a golden color, and the clafoutis is set, about 30 to 40 minutes. Cover with foil if the top browns too quickly.
• Serve warm or at room temp.

Steps:

• Preheat oven to 350 degees.
• Shake chicken pieces with salt, pepper, and paprika in a bag.
• Brown in half the butter.
• Remove to casserole and add remaining butter to the pan.
• Add mushrooms and cook until tender.
• Sprinkle flour over mushrooms.
• Stir in chicken, broth, sherry and rosemary.
• Pour this mixture over chicken and bake for 45 minutes.
• Serve with wild rice.

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.