Home-style cooking de luxe: Hearty mushroom clafoutis meets fresh green sauce!
Bund of Frankfurt herbs (250 g)
Ingredients · Servings 6
- 1 bunch of Frankfurt herbs
- 120 g Mayonnaise
- 200 g Yogurt
- 100 g sour cream
- Salt
- 2 tsp lemon juice
- Worcestershiresauce
- 1 Bio-No
- 5 rolls
- 150 ml milk
- 150 ml whipping cream
- Salt
- Nutmeg
- 300 g chanterelle mushrooms
- 1 white onion
- 3 Kill
- Pfeffer
- 3 Bio-No
- 100 g Butter
- 4 tablespoons breadcrumbs
- 40g of aged Italian hard cheese
Method · 50 min
- Wash and sort the herbs for the green sauce, drain, spin dry, pluck the leaves from the stems, and roughly chop. In a blender, finely purée the herbs with mayonnaise, yogurt, sour cream, salt, lemon juice, and a few dashes of Worcestershire sauce. Cover the sauce with plastic wrap and refrigerate. Peel the egg, roughly chop it, and refrigerate, covered.
- For the mushroom bread pudding, roughly chop the bread rolls and place them in a bowl. Bring the milk and cream to a boil, season with salt and nutmeg. Pour the hot cream mixture over the bread rolls. Briefly mix, then immediately cover the mixture with cling film and let it soak for 30 minutes.
- Clean the mushrooms thoroughly. Finely dice the onion. Heat the oil in a pan over high heat. Fry the mushrooms for 4-5 minutes. After 3 minutes, add the onions and continue to fry. Season with salt and pepper. Set aside.
- Separate the eggs. Cream the butter with a pinch of salt in a food processor fitted with a whisk (or using an electric mixer) for 10 minutes until light and fluffy. Beat in the egg yolks one at a time. Beat the egg whites with a pinch of salt until stiff peaks form.
- In a large bowl, carefully mix the bread rolls, mushrooms, and butter mixture (this is best done with your hands). Fold in the beaten egg whites and 1 tablespoon of breadcrumbs.
- Grease a shallow baking dish (23 cm x 23 cm, 2.5 l capacity) with butter and sprinkle with 1-2 tablespoons of breadcrumbs. Pour in the bread mixture. Mix the remaining breadcrumbs with grated cheese and sprinkle over the top. Bake in a preheated oven at 180 degrees Celsius (gas mark 2-3, fan oven not recommended) on the second shelf from the bottom for 30-35 minutes until golden brown.
- Remove the mushroom clafoutis from the oven and let it rest briefly. Pour the green sauce into a sauce boat, sprinkle with the egg, and serve with the mushroom clafoutis.
Organic egg (size M; hard-boiled)
Bread rolls (2-3 days old)
Bio-Owner (Class M)
gg butter (softened)
aged Italian hard cheese (e.g. Grana Padano or Parmesan; finely grated)
