Exotic Mushroom Souffle Recipes

WILD KICK'N MUSHROOM SOUFFLE

Steps:

• Preheat oven to 375 degrees.
• Generously butter and sprinkle with romano cheese, turning dish to coat bottom and sides; of 4 individual 4 inch diameter soufflé dishes set aside.
• Saute the mushrooms and onions in 1 tablespoon butter for 5 minutes Season with salt pepper and fresh thyme. Add sherry and loosen any goodness from the pan;reduce to almost all the liquid is gone:.
• ; add remaining 2 tablespoon butter to onions mixture; add flour over low heat; add milk, stirring constantly until thickened. Remove from heat and stir in cheese and pepper sauce.
• Beat yolks with an electric mixer at medium speed until thick; stir into the sauce. Beat egg whites with the electric mixer until stiff peaks form; gently fold into the sauce. Immediately pour into a prepared souffle dishes. Bake 20 minutes, or until the center is set and tops are browned.
• The souffle should be slightly firm and springy to the touch in the center when it is done. Remove the souffle from the oven and serve immediately. It will fall, shrinking considerably in volume and producing a somewhat denser mushroom tart. Serve warm.

MUSHROOM SOUFFLE

Steps:

• Preheat oven to 325°F.
• Saute mushrooms for ten minutes in butter; add bread crumbs, cream salt and paprika.
• Mix well; fold in egg whites.
• Pour into a well-greased casserole dish and set dish into a pan of hot water.
• Bake for 45 minutes.

GARLIC MUSHROOM SOUFFLE

Steps:

• Preheat oven to 400°F.
• Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
• Add parley, and tranfer to a medium bowl; set aside.
• Melt the rest of the butter, add flour and stir in for 1 minute.
• Remove from heat and stir in milk.
• Return to heat and allow to boil until thickened, while stirring continuously.
• Add the sauce to the mushroom mixture.
• Beat in the egg yolks.
• Season with salt and pepper to taste.
• Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
• Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
• Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
• Serve immediately before they collapse.

MUSHROOM SOUFFLE WITH PECORINO ROMANO

Steps:

• Position oven rack in the center of oven; preheat oven to 400°.
• Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.
• Heat the oil in a large nonstick skillet over medium heat.
• Add in mushrooms; cook, stirring, until they begin to release their moisture.
• Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.
• Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.
• Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.
• Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.
• Gradually whisk in milk; bring to a boil, stirring constantly.
• Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.
• In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.
• Add in mushrooms and cheese; stir.
• Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.
• Increase speed to high and beat until peaks are stiff and smooth.
• Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.
• Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.
• Put the souffle in the oven and decrease temperature to 375°; bake until the souffle is puffed and golden, 30-35 minutes.
• If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.

SPINACH WITH WILD MUSHROOM SOUFFLé

Steps:

• Preheat the oven to 375°F.
• Steam the spinach at a moderate heat for 3 to 4 minutes. Cool under running water, then drain, pressing out as much liquid as you can. Then chop finely. If using frozen spinach, defrost and squeeze dry.
• Gently sauté the garlic and mushrooms in butter; turn up the heat and evaporate the juices.
• When dry, add the spinach and transfer to a bowl. Cover and keep warm.
• Measure 3 tablespoons of milk into a bowl. Bring the remaining milk to a boil. Stir the flour and egg yolk into the milk that is in the bowl, and blend well. Stir the boiling milk into the eggs and flour mixture; return to the pan and simmer to thicken.
• Add the spinach mixture; season to taste with salt, pepper. and nutmeg.
• Butter a 3 3/4 cup soufflé dish, paying special attention to the sides.
• Sprinkle with a little of the cheese. Set aside.
• Whisk the egg whites until they hold soft peaks.
• Bring the spinach mixture back to a boil.
• Stir in a spoonful of beaten egg whites, and then fold the remaining mixture into the remaining egg whites.
• Turn into the soufflé dish; spread level. Sprinkle with the remaining cheese and bake in the oven for about 25 minutes until puffed, risen, and golden.