This recipe was inspired by Martha Rose Shulman’s apple clafoutis. I was hoping to make a main-dish clafoutis for an early Sunday supper. I love mushrooms of all stripes, and especially sautéed in browned butter. You could easily just use the sherried mushrooms for crostini, or as a side dish to chicken or veal. If you’re making this on a weeknight, you can actually prepare the mushrooms the day before and bring them to room temperature while you’re making the clafoutis batter. I used a really nutty Gruyère that I like a lot, and about halfway through, the top was already browned so I covered it in foil.
<br />

Share: