Savory Clafoutis with Black Trumpets
Craterellus seems to be in abundance this year. Pair it with tomatoes and basil, or vegetables of your choice to create a savory clafoutis for breakfast, brunch, or a light dinner.
by Rene Seltzer
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Craterellus calicornucopioides. © Trash Panda Permaculture (CC-BY-NC) (from inaturalist.org, obs. 330662921)
Method
Preheat oven to 350°F.
Clean the Craterellus gently with a dry brush or damp towel to remove dirt, then sauté in a not pan with a small pat of butter or olive oil until their moisture evaporates and they turn tender (3 to 5 minutes). Set aside to cool.
Butter the baking dish.
Mix the bread crumbs and 2 Tbsp. Parmesan, and sprinkle around the baking dish.
Beat eggs, then add flour and whisk only until it is just combined and smooth.
Slowly pour in the milk while whisking gently, then stir in 4 Tbsp. Parmesan and cayenne pepper until the mixture is uniform.
Gently fold in the basil, garlic, sautéed black trumpets, and tomatoes until evenly distributed.
Place batter in the buttered baking dish.
Sprinkle with remaining Parmesan, and bake at 350°F until set*** and the crust is golden (20 to 30 minutes).
*** The clafoutis will rise in the oven like a soufflé, and then deflate and indent a little as it cools. (This is intentional.) Don't open the oven during the first 15 minutes; otherwise it may deflate prematurely before it sets. Don't over-whisk the batter, as too much whisking makes the batter puff drastically in the oven and then collapse into a rubbery texture.
Recipe contributed:
May
2001
At the last long distance foray in Mendocino, we stopped at the Husch Winery. Now, I have a predilection for red wine. However, I was overwhelmed by how many of the white grape varietals I enjoyed at Husch. In particular. I loved their 1999 Mendocino Chenin Blanc: a touch on the sweet side, but fruity and light. I wish I had bought more. This is a fantastic wine, which pairs well with this savory clafouti*.
* A savory clafoutis ("klah-foo-TEE") is a crustless baked custard with seasonal vegetables, herbs, and cheese. Unlike a quiche, a clafoutis has no pastry crust; it uses wheat to give the custard structure. You can swap the wheat with the same amount of a gluten-free baking blend, cornstarch, or almond flour.
Objective:
Main course
Total Time:
About an hour
Yield:
4 to 6 servings
Suggested Mushrooms:
- Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus)
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Ingredients
2 Tbsp. whole wheat bread crumbs, toasted
8 Tbsp. Parmesan cheese, grated
3 eggs
⅓ cups whole wheat pastry flour
2 cups milk
Cayenne pepper
3 Tbsp. fresh basil, finely chopped
½ tsp garlic, chopped
½ cup fresh* black trumpets
2 or 3 cups cherry tomatoes (if plum tomatoes, remove seeds)**
A shallow 10" to 12" baking dish
* Our other recipes often suggest using dried black trumpets for a more concentrated flavor; but when baked inside a delicate custard like clafoutis, dried black trumpets can sometimes become chewy or rubbery, while fresh ones stay tender and velvety. Try it both ways and decide which you like better.
** Tomatoes are juicy, so you may need to use fewer tomatoes (1½ to 2 cups) for the custard to set more firmly.