Wild Kickn Mushroom Souffle Recipes

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.

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

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.

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.