Like this recipe? Become a member for access to thousands more!
Make the recipe, then proceed with the instructions for Savory Clafoutis.
ingredients
Filling:
1 Tbs. vegetable oil
1 Tbs. unsalted butter
1/2 lb. white button mushrooms, wiped clean, stems trimmed, caps quartered (or cut smaller if large)
Kosher salt
6 oz. ham, sliced 1/8 inch thick and cut into 1-1/2x1/2-inch strips
Freshly ground black pepper
Cheese:
2 oz. Gruyère, grated (to yield 1/2 cup)
Herb:
2 Tbs. snipped chives
how to make
Heat the oil and butter in a 10-inch skillet over medium-high heat. When the butter has melted, add the mushrooms, sprinkle with salt, and cook, stirring occasionally, until softened and browned slightly, about 8 minutes. If the mushrooms release a lot of water, increase the heat to evaporate it. Toss in the ham and cook, stirring frequently, until it has browned a bit, 2 to 3 minutes. Remove from the heat, season with a little salt and pepper, and set aside to cool. Have the cheese and snipped chives ready.
Variations
Try mixing this filling (or other leftovers) with a cheese and chopped herb of your own choosing:
• Crumbled browned sausage or bacon
• Chopped roasted vegetables
• Dried smoked chicken
• Sautéed asparagus, broccoli, or cauliflower
• Wilted spinach, squeezed to remove excess water
• Chopped sun-dried tomatoes, pine nuts, and olives
• Flaked poached salmon or diced boiled shrimp
From Fine Cooking 67, pp. 53
photo: Scott Phillips
