Spring Savoy Clafoutis (Gluten free)



Savoy Mushroom Clafoutis with Asparagus

Prep time:  minutesTotal time:  minutesPrint Recipe

NUTRITIONAL VALUES (PER SERVING)
Total Carbs:12.1grams
Net Carbs:8.8grams
Fat:38.7grams
     of whitch Saturated:22.3grams
Protein:14.5grams
Calories per servings:424kcal
WHAT YOU NEED - INGREDIENTS - FOR 4 SERVINGS
  • 1/2 pound assorted Mushrooms. (cleaned, stemmed, and sliced)
  • 3 tablespoon Large Shallot (chopped fine)
  • 2 tablespoon melted Unsalted Butter
  • 1 tablespoon Fresh Thyme (chopped fine)
  • 1/2 teaspoon Himalayan Salt
  • 3 Large Egg
  • 2 tablespoon Coconut Flour
  • 1 cup Heavy Cream
  • 2 oz aged grated Gruyère
  • 3 spears Asparagus
  • 1/2 teaspoon Himalayan Salt
  • a good pinch of freshly ground Black Pepper
WHAT YOU NEED - KITCHEN TOOLS
  •  a casserole dish
DIRECTION
  1. Heat oven to 375° F.
  2. In a large skillet, melt butter over medium-high heat and let it brown. Be careful not to burn.
  3. When the butter is brown, add shallots, and turn heat down to medium. Stir and sauté util they are soften.
  4. Add mushrooms (I used cremini brown mushroom) and 1/2 teaspoon of salt. Stir shallots and mushrooms together. Cook mushrooms, shallots until they are soft and browned. About 15 minutes.
  5. When the mushrooms are browned and most of their liquid has evaporated, add thyme scraping up the brown bits on the bottom of the pan and continue to sauté about 5 minute. Taste and add salt and freshly ground black pepper as desired.
  6. In a bowl, blend the eggs with salt until frothy.
  7. Add heavy reame and mix well. Add the coconut flour and mix until frothy and incorporated
  8. Put mushroom into a casserole dish evenly spread.
  9. Pour the batter over the mushrooms. Mix the butter and mushroom with spoon so that mushroom will be evenly spread within the batter.
  10. Sprinkle the top with the grated Gruyère. Grind a little black pepper over the top.
  11. Place fresh asparagus as garnish. (I trimmed hard skins around the bottom area before placing)
  12. Place the dish in the center of the oven. Bake until the center puffs and turns a golden color about 30 to 40 minutes. Cover with foil if the top browns too quickly.
  13. Serve warm or at room temperature.
OPTIONS & INSPRATIONS
  • The recipe, which I was inspired by, also used Dry Sherry. Althought the taste of this dish without Dry Sherry was fantastic, those who may want to make more adults could try with Dry Sherry. If you want to add Dry Shery, add it with Thyme in step 5. Pour in the sherry and stir in the thyme, scraping up the brown bits on the bottom of the pan. Continue to sauté the mushrooms until the liquid has reduced and thickened. 



NEWER     OLDER
Share This:
17
Comments (0)
Post a comment
Notify me of followup comments via e-mail.
Categories
Tags
apple product launch ベイビー・シャワー inspiration SFMOMA サンフランシスコの家賃 旅行 awakening NYC hotel Gluten Free Restaurants - グルテンフリーのお店 healing steve jobs ウェブデザイン baby shower ホームパーティー ketogenic diet san francisco gourmet 一人旅 gluten free recipe 食事療法 糖質制限食 pure ナパ wine country ニューヨーク ketogenic recipe pixar Online shopping サンフランシスコのお薦めスポット ケトジェニック cup cakes children 生き方 flower 起業 フェリービルディング fear 自然治療 子育て 買い物 industrial design Americas cup スピリチュアル travel fundraiser iPhone グルテンフリー power couple グルテン・フリー hawaii college track サンフランシスコの景色 apple お薦めレストラン home party good fat ミシェラン shopping NYC - ニューヨーク consciousness 体重管理 サンフランシスコ観光 united airline 乳がん fundraising サンフランシスコ well being 生きる場所 カリフォルニア germany genius nanny shaman keto recipes baby registry shamanism シャーマニズム annie leibovitz 国際結婚 Skin care - スキンケア サンフランシスコ食べ歩き 仕事と両立 アップル 母乳 united global service 写真 alternative treatment San Francisco - サンフランシスコ アメリカン・カルチャー 健康 自営業 Web design ナパのレストラン farmers market cancer haling miracle 料理 maui art web development
Calendar
<< September 2021 >>
MoTuWeThFrSaSu
  
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30