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Mixed Mushroom Clafouti
2 tb Corn-oil margarine
2 md Onion; finely chopped
1 1/2 lb Mushrooms; thinly sliced
1/4 c Sherry
1 1/3 c Milk; nonfat
3 Egg whites
1/4 ts Salt
1/4 ts Black pepper
3/4 c Flour; all-purpose
1/2 c Parmesan cheese; grated
Preheat the oven to 350øF. Melt the margarine in a large saucepan or Dutch oven. Add the onion and cook over medium-low heat until the onion is translucent. Add the mushrooms and cook, covered, stirring occasionally, until soft. Add the sherry and cook, uncovered, over medium-high heat, stirring frequently, until most of the liquid has been absorbed, about 15 minutes.
While the mushrooms are cooking, coat a 10-inch pie plate or quiche dish with vegetable oil spray; set aside. Combine the milk, egg, egg whites, salt, pepper and flour in a blender and blend at high speed 1 minute.
Pour a thin layer of egg batter into the prepared dish and place it in the center of the oven for 8 minutes. Remove the dish from the oven and place it on a baking sheet to catch any spillage.
Spoon the mushroom mixture evenly over the "crust" and sprinkle with cheese evenly over the mushroom mixture. Pour the remaining batter evenly over the top. Carefully place the baking sheet back in the oven and bake about 1 hour, or until the clafouti is puffed up and browned. Remove from the oven and allow to cool at least 15 minutes before slicing. As it cools, the clafouti will lose some of its puffiness and flatten out.