Helen Goh’s gluten-free mushroom, tarragon and parmesan clafoutis

Name: Helen Goh’s gluten-free mushroom, tarragon and parmesan clafoutis
Cook time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 60ml extra virgin olive oil; 30g unsalted butter, plus 10g extra, softened for buttering the gratin dish; 100g eschalots (French shallots), cut into small dice; 450g assorted mushrooms (remove any tough stalks before weighing, then slice or tear into bite-sized pieces); 1 tsp salt; 2 large garlic cloves, finely chopped; 10g tarragon leaves, roughly chopped; zest of 1 lemon; 1 tsp lemon juice; 30g parmesan cheese, finely grated

Helen Goh

May 26, 2023

This savoury clafoutis is a perfect winter lunch.William Meppem

easyTime:1-2 hoursServes:4

This savoury adaptation of the French country dessert is both rich and delicate. Traditionally baked with cherries and with a texture somewhere between a custard and a pancake, this delicious mushroom version is more like a crustless quiche. I’ve gone the extra step of using cornflour to keep it gluten-free.

Either way, serve directly to the table with a large green salad and hazelnut-oil vinaigrette for a perfect winter lunch.

Ingredients

For the mushrooms

60ml extra virgin olive oil
30g unsalted butter, plus 10g extra, softened for buttering the gratin dish
100g eschalots (French shallots), cut into small dice
450g assorted mushrooms (remove any tough stalks before weighing, then slice or tear into bite-sized pieces)
1 tsp salt
2 large garlic cloves, finely chopped
10g tarragon leaves, roughly chopped
zest of 1 lemon
1 tsp lemon juice
30g parmesan cheese, finely grated

For the batter

35g cornflour
300ml full-fat milk
2 large eggs
2 large egg yolks
200ml double cream
½ tsp salt
¼ tsp freshly cracked black pepper

Method

Step 1
Begin by preparing the batter: place the cornflour in a medium-sized mixing bowl or jug. Add about ½ cup of the milk and whisk until smooth. Add the eggs and yolks, whisk to combine, then add the remaining milk,
cream, salt and pepper. Whisk until smooth, then set aside in a cool place in the kitchen.
Step 2
Place a large saute pan over medium-high heat. Add the olive oil and butter and when it starts to foam, add the eschalots and mushrooms, together with the salt and a good twist of black pepper. Saute for about 10 minutes, stirring occasionally. Increase the heat if a lot of moisture remains after the cooking time, or decrease the heat if the mushrooms begin to stick to the pan.
Step 3
When the mushrooms have collapsed and are beginning to brown, push them to the side of the pan to create a small empty spot in the centre. Add the garlic (and a teaspoon of olive oil if necessary) and cook for a minute until it starts to sizzle, then push the mushrooms back into the centre of the pan. Add the tarragon, lemon zest and juice and toss through to combine, then remove from heat.
Step 4
Preheat the oven to 185C fan-forced (205C conventional) and set the baking rack in the middle.
Step 5
Smear the extra 10g of softened butter over the base and sides of a gratin dish (approximately 25-28cm), then spread the mushroom mixture evenly over the base. Scatter the parmesan over the mushrooms, then carefully pour the custard mix over the top. Place in the oven and bake for about 35 minutes until the sides begin to puff up and the clafoutis is golden-brown. The centre should feel just set when gently tapped.
Remove from oven and place onto a wire rack to cool for 10 minutes (and up to 2 hours) before serving with a green salad.

Tip: I’ve given instructions to bake the clafoutis in a gratin dish. You could also use a large, oven-proof skillet, in which case cook the mushrooms in the skillet, then pour the custard over the top and bake in the skillet.