Mushroom Souffle
Submitted by poundcake93
Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minA souffle has a reputation for being temperamental, but this mushroom version is more forgiving than most. The base is a thick bechamel enriched with egg yolks, cream, and a small amount of ground mace, which gives it a faintly nutty, almost floral warmth that plays off the earthiness of the mushrooms.
The filling goes into individual ramekins in layers: sauce, mushroom mixture, sauce again, with Parmesan sprinkled between and on top.
Beat the egg whites to stiff peaks and fold them in before baking. The souffles rise in about 30 to 35 minutes, and like all souffles, they need to go straight from the oven to the table.
Kitchen Tips
- Saute the mushrooms and shallots until fully cooked and any liquid has evaporated. Wet mushrooms make the sauce loose and the souffle heavy.
- Make sure your bowls are completely grease-free before beating egg whites. Even a trace of fat prevents them from whipping up properly.
- Don’t open the oven door during baking. The temperature drop will cause them to sink before they set.
Ingredients
Directions
- melt butter in pan and sauté next 4 ingredients for 2 to 3 minutes. remove from pan.
melt butter, add flour, cook 1 to 2 minutes.
remove from heat, gradually add milk, salt and pepper.
return to heat and stir constantly until mixture boils and thickens.
simmer over low heat 5 to 7 minutes.
add next six ingredients and mix well, beat egg whites until stiff, 6. pour third of the sauce mixture into 4 souffle dishes, sprinkle repeat layer of sauce and mushroom and end with a sauce layer and sprinkle with cheese.
bake at 190 degrees cup for 30 to 35 minutes.
serve immediately.
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