Mushrooms #2 – Souffle

April 29th, 2010 / Comments 0

With Julia’s method, I was able to sauté mushrooms to add to omelets, soups, pastas, pizzas and more.

chantarelle souffle Mushrooms #2   Souffle

I made a mushroom soufflé for lunch to thank a friend who took care of my mail while I was away. We chatted about my adventures in Italy and her experiences with late winter in Vermont while the soufflé baked. A soufflé sounds complicated but it is just a seasoned white sauce lightened with egg whites that is baked. Here’s how I made it:

Mushroom Souffle

I sauteed a 500 g of sliced mushrooms, (I was lucky enough to have chanterelles but any mushrooms will work), in one tablespoon of butter, omitted the lemon juice and thyme, and seasoned them with salt and pepper.

I pre-heated the oven to 400 degrees F/ 200 degrees C, buttered the sides and bottom of a one and a half litre, ceramic soufflé mold and sprinkled in a tablespoon of grated Parmesan cheese.

For the white sauce, I melted three tablespoons of butter in a small saucepan, stirred in three tablespoons of flour and cooked the mixture over medium heat for two minutes. I took the pan off the heat and used a wire whisk to stir in one cup /350 g of boiling milk, a pinch of salt and a tiny pinch of cayenne pepper. When it was smooth, I put the pot over medium heat, stirred constantly and boiled it for one minute before I removed it from the heat.

I separated four large eggs and beat the yolks into the warm white sauce and then added the sauteed mushrooms. I beat the egg whites, along with a pinch of salt, until they were shiny and formed soft peaks.

I stirred in about a quarter of the egg whites and then used a spatula to gently fold in the rest along with a 1/3 cup / 60 g of coarsely grated Swiss cheese. I turned the soufflé mixture into the prepared mold, sprinkled a tablespoon of grated Swiss cheese on top, put it in the oven and immediately turned the heat down to 375 degrees F/190 degrees C. In forty minutes the top of the soufflé was golden and stood 2 inches /5 cm over the rim of the mold. Remembering the rule that it is the diners who wait, rather than the soufflé, I served it immediately.

Mushroom Souffle List

  • Parmesan cheese
  • butter
  • flour
  • milk
  • salt
  • cayenne pepper
  • four large eggs
  • sauteed mushrooms
  • Swiss cheese       >> Print This Post <<

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Mushrooms #2 – Souffle at Vermont food from a country kitchen – Carol Egbert.com

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