Fresh Mushroom Clafouti

By JimMac

Ingredients

• 2 tablespoons corn oil margarine
• 3/4 cup onion, chopped
• 1/2 pound fresh white mushrooms, thinly sliced
• 1/2 pound fresh crimini mushrooms, thinly sliced
• 1/2 pound shiitake mushrooms, thinly sliced
• 1/3 cup dry sherry
• 1-1/3 cups skim milk
• 3/4 cup all-purpose flour, unbleached
• 3 large egg whites
• 1 large egg
• 1/2 teaspoon thyme leaves, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Parmesan cheese, freshly grated
• Fresh thyme sprigs

Preparation

Step 1

1. Preheat oven to 350°. Using a nonstick vegetable spray, spray a 10-inch fluted quiche pan or pie plate.

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

3. 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.

4. 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).

5. Garnish with reserved 1/4 cup mushrooms and fresh thyme sprigs, if desired. Serve clafouti warm or at room temperature.