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Mushroom and Parmesan Clafoutis

Simply Luxurious
An impressive, yet beautifully simple dish that amplifies the delicious spring flavor of Morel mushrooms. Enjoy for dinner and then the left-overs as breakfast the next morning.
Prep Time 10 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Servings 4 servings


  • 1 cup mushrooms Morels (dried) are preferred
  • 3/4 cup heavy cream
  • 2 large eggs lightly beaten
  • 2 large egg yolks lightly beaten
  • 1/2 cup Parmigiano-Reggiano cheese freshly grated
  • 2 teaspoons fresh thyme leaves


  • If the mushrooms you are using are dried, the 20 minutes of passive time is needed to plump them up. Here's how: first, rinse the mushrooms well under cold water to clean; second, place mushrooms in a 2 cup liquid measuring cup. Add one cup of hot water and set aside for 20 minutes. Then carefully remove the mushrooms from the measuring cup.
  • If the mushrooms are large, slice into bite-size pieces.
  • Preheat the oven to 375 degrees (190 degrees Celsius).
  • Mix together in a large bowl the filling: cream, eggs, egg yolks, half of the cheese and half the thyme. Add the mushrooms to the filling mixture and toss to coat the mushrooms evenly.
  • On a baking sheet, lined with parchment paper, arrange your preferred gratin dishes. Dividing the batter evenly among the gratin dishes, top each with remaining cheese and thyme (see image).
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  • Bake until the batter has set and is golden and bubbling, about 30-35 minutes. The Clafoutis will rise like a soufflé, so be prepared to serve immediately (the below photograph was taken about 15 minutes after coming out of the oven and the rise has disappeared). Pair with a crisp green salad tossed with homemade vinaigrette and sprinkled with left-over shavings of Parmigiano-Reggiano..
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