Savory Mushroom Clafoutis Gratin with Taleggio and Garlic Oyster Ragout
This elegant French-inspired dish transforms the classic sweet clafoutis into a savory showstopper. A tender custard base cradles golden mushrooms, topped with creamy Taleggio and crispy garlic oyster mushrooms. Perfect for a special dinner, it takes about an hour and serves 4 people in a beautiful 20cm tart ring.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
How Does This Create Such Perfect Layers Without Falling Apart?
Traditional French technique shows that pre-cooking the button mushrooms removes their water before baking. This keeps the custard firm instead of watery, so each slice holds its shape beautifully on the plate.
Food science shows that the thin Béchamel layer acts as a moisture barrier between the delicate custard and the cheese topping. Professional chefs use this trick to prevent the bottom from getting soggy while the top gets golden and bubbly.
The high-heat sauté for the oyster mushrooms creates crispy edges and deep browning that adds texture contrast. Adding garlic and parsley at the very end keeps their flavors bright and fresh instead of bitter from overcooking.
Ingredients
Recipe yields 4 servings
For the Clafoutis Base
| Amount | Ingredient | Notes |
|---|---|---|
| 250 g (about 9 oz) | Paris button mushrooms | cleaned and quartered |
| 150 g (1¼ cups) | all-purpose flour | for the batter |
| 150 g (3 large eggs) | whole eggs | at room temperature |
| 300 g (1¼ cups) | whole milk | for the batter |
| 100 g (scant ½ cup) | heavy cream | for the batter |
| 20 g (1½ tablespoons) | unsalted butter | for sautéing mushrooms |
| 5 g (to taste) | nutmeg, salt, and white pepper | for seasoning the batter |
For the Béchamel Layer
| Amount | Ingredient | Notes |
|---|---|---|
| 15 g (1 tablespoon) | unsalted butter | for the roux |
| 15 g (2 tablespoons) | all-purpose flour | for the roux |
| 200 g (¾ cup plus 1 tablespoon) | whole milk | warmed to prevent lumps |
For the Topping
| Amount | Ingredient | Notes |
|---|---|---|
| 75 g (about 2½ oz) | Taleggio cheese | thinly sliced, rind removed |
| 200 g (7 oz) | oyster mushrooms | torn into bite-sized strips |
| 45 g (3 tablespoons) | unsalted butter | for sautéing oyster mushrooms |
| 10 g (2-3 cloves) | garlic cloves | finely minced |
| 15 g (¼ cup) | fresh flat-leaf parsley | finely chopped |
Instructions
Prepare the Clafoutis Base
- 1
Sauté the Button Mushrooms (Remove the Water)
Heat 20 g of butter in a skillet over medium-high heat until it foams. Add the quartered button mushrooms and cook for 6-8 minutes until golden brown. This step removes their water so the custard stays firm during baking instead of turning watery.
- 2
Make the Clafoutis Batter
In a large bowl, whisk together the 150 g of eggs and 150 g of flour until you have a smooth paste with no lumps. Slowly stream in the 300 g of milk and 100 g of cream while whisking constantly. Season with nutmeg, salt, and white pepper to taste. The slow addition prevents lumps from forming.
- 3
Assemble and Bake
Preheat your oven to 180°C / 350°F. Place a well-buttered 20cm tart ring on a parchment-lined baking sheet. Arrange the sautéed button mushrooms evenly inside the ring, then pour the batter over them. Bake for 25-30 minutes until the clafoutis is puffed and set in the center when you gently shake the pan.
Create the Béchamel and Cheese Layer
- 4
Make the Light Béchamel (The Moisture Barrier)
In a small saucepan, melt 15 g of butter over medium heat. Add 15 g of flour and whisk constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the 200 g of warmed milk while whisking continuously until the sauce is smooth and just thick enough to coat the back of a spoon. Warming the milk first prevents the roux from seizing and creating lumps.
- 5
Add Béchamel and Cheese
Once the clafoutis is baked, spread a thin, elegant layer of the Béchamel over the top using the back of a spoon. Arrange the thinly sliced Taleggio pieces evenly over the Béchamel. The thin layer provides just a hint of creamy funk without overwhelming the delicate custard base.
- 6
Broil Until Bubbly
Turn your oven to broil and place the tart under the heat for 2-3 minutes until the Taleggio just begins to bubble and turn golden at the edges. Watch it closely so it doesn't burn. This quick blast melts the cheese while keeping the custard underneath tender.
Finish with Garlic Oyster Ragout
- 7
Sauté the Oyster Mushrooms (High Heat for Crispy Edges)
Heat a skillet over high heat until very hot. Add the remaining 45 g of butter and immediately add the torn oyster mushrooms. Cook without stirring for 2-3 minutes to get crispy golden edges, then toss and cook another 2 minutes. The high heat creates deep browning that adds rich, earthy flavor.
- 8
Add Garlic and Parsley (Keep It Bright)
In the final 30 seconds of cooking, add the minced garlic and chopped parsley to the hot mushrooms. Toss quickly to coat. Adding them at the very end keeps the garlic from burning and the parsley bright green and fresh-tasting instead of dull and bitter.
- 9
Assemble and Serve
Let the clafoutis rest for 5 minutes so the structure sets and becomes stable. Pile the hot garlic oyster mushroom ragout on top of the melted cheese layer. Carefully remove the tart ring by lifting it straight up, then slice and serve immediately while everything is warm and the textures are at their best.
Tips & Tricks
If your custard leaks out of the tart ring before it sets: Make sure your baking sheet is completely flat and level. Even a slight tilt will cause the liquid batter to run out. You can also brush the inside of the ring with softened butter to help seal any tiny gaps.
If your Béchamel turns lumpy: Always warm your milk before adding it to the roux. Cold milk hitting hot butter and flour causes it to seize up into lumps. If lumps do form, strain the sauce through a fine-mesh sieve.
If the Taleggio tastes too strong: Remove the rind completely before slicing. The rind is where most of the funky flavor lives. Slicing it very thin also helps—you want just a hint of creaminess, not a heavy cheese blanket.
If your oyster mushrooms turn soggy instead of crispy: Make sure your pan is screaming hot before adding the mushrooms, and don't crowd them. Cook in two batches if needed. Overcrowding traps steam and makes them steam instead of sear.
If the clafoutis breaks when you remove the ring: Let it rest for a full 5 minutes after baking. The custard needs time to firm up and stabilize. If you're still nervous, run a thin knife around the inside edge of the ring before lifting it off.
Frequently Asked Questions
Can I use a standard pie dish if I don't have a 20cm tart ring?
Yes, a 20cm (8-inch) pie dish or cake tin works perfectly. The tart ring gives you those beautiful straight vertical edges for a professional look, but a regular dish will taste just as delicious. Just make sure whatever you use has similar dimensions so the custard sets properly.
Why is the Béchamel quantity so small?
In this refined version, the Béchamel acts as a thin moisture barrier and glue for the cheese rather than a heavy sauce. This lets the delicate mushroom flavors and the tender custard texture shine through without getting buried under a thick, creamy layer.
Is the Taleggio rind edible?
Yes, the rind is technically edible, but for this delicate tart it's best to remove it. The rind has a much stronger, funkier flavor that can overpower the subtle custard. Removing it ensures a smoother melt and a more balanced, consistent flavor in every bite.
Can I make any of this ahead of time?
Yes, you can make the clafoutis base up to 1 day ahead. Bake it, let it cool completely, cover tightly, and refrigerate. When ready to serve, bring it to room temperature, then add the Béchamel, cheese, and mushroom topping and finish under the broiler.
What if I can't find oyster mushrooms?
Shiitake mushrooms make an excellent substitute with a similar meaty texture and earthy flavor. Remove the tough stems and slice the caps into strips. Cremini or even more button mushrooms will also work, though they'll be a bit milder in flavor.
Do I really need to warm the milk for the Béchamel?
Yes, especially when working with small quantities like this. Cold milk hitting the hot roux causes it to seize up and form lumps instantly. Warming the milk to about 50°C / 120°F takes just a minute in the microwave and guarantees a silky-smooth sauce every time.
How do I know when the clafoutis is fully set?
Gently shake the pan after 25 minutes. The edges should be firm and puffed, and the center should jiggle just slightly like set custard, not slosh like liquid. If it's still very wobbly in the middle, give it another 3-5 minutes and check again.
Can I skip the broiler step?
You can, but the quick broil creates that beautiful golden, bubbly cheese top that makes this dish look restaurant-quality. If you don't have a broiler, bake at 220°C / 425°F for 5-7 minutes instead, watching closely so the cheese melts without the custard overcooking.