This recipe comes from the late Larry Stickney, a phenomenal guy who was instrumental in creating a culture of mushrooming in the Bay Area. Thanks to Richard Rammer for contributing the recipe. The adaptation transforms clafoutis, a traditional French dessert made with cherries, into a savory first course or entrée. Boletes may be switched for Black Trumpets, Agaricus species, or other robustly-flavored wild mushrooms.
Yield: 6 main course servings
Time: 15 minutes prep, one hour baking
Preheat the oven to 350°F. Lightly grease a baking dish or pie plate (about 1 ½ inches deep) with butter or olive oil.
3 C (about 1 lb.) bolete buttons, cut into 1 to 1 ½ inch pieces
½ C chopped shallots
1 ½ C half & half or whole milk
2/3 C unbleached all-purpose flour
½ C freshly grated Parmesan cheese plus extra to sprinkle on top
1 tsp grated lemon zest
½ tsp kosher salt
Sauté shallots in olive oil until transparent. Cool and reserve in bowl.
Mix the batter ingredients in a blender and let rest in the fridge for an hour. The batter can be prepared up to a day in advance.
In another pan, sauté the mushrooms in butter until lightly browned. Cool and combine with shallots. Combine the clafouti batter with the mushroom/shallot mixture. Pour into the prepared baking dish and sprinkle with cheese.
Place in the middle of the oven and bake for about 1 hr. The clafouti will puff up in the oven but will sink a bit when taken out. Serve warm.