|Name:||Wild Mushroom Souffle||Contributor:||Martin Golding|
|Description:||Wild Mushroom Souffle||Posted:||1997-07-21|
|Key words:||mushroom||Category:||Main Dishes|
|Ingredients:||1 c medium white sauce, made with garlic butter
1/4 c dried mushrooms (preferably Boletus Edulis), powdered
a couple of dashes Tobasco
a grind of pepper
1/2 tsp salt
pinch of Fines Herbes
5 eggs, separated
cream of tartar
1/2 c mushrooms (Agaricus Augustus if you've got some), sliced & sauteed in garlic butter
|Preparation:||Preheat oven to 350 degrees. Butter the inside of a 1.5 liter souffle
dish, using garlic butter.
Add the dried mushrooms to the white sauce. Season with a couple of
dashes tabasco, a grind of pepper, 1/2 t salt, and a pinch of fines
herbes. After simmering two minutes, reduce heat as low as it will go,
whisk in 4 of the egg yolks, continue cooking for about a minute while
it thickens. Stir in the sauteed mushrooms. Set aside.
Whip five egg whites with a pinch of cream of tartar until they form firm
peaks. Stir 1/4 of the whites into the sauce to lighten, then fold the
sauce back in to the whites _gently_.
Pour the mixture into the buttered souffle dish, bake for 30-40 minutes until browned and firm (the French prefer a runnier souffle, bake at 400 for 25 minutes or until brown).
|Notes:||A souffle is a sauce, thickened with egg yolks, lightened with
egg whites, and baked. Don't Panic.
(You'll note there's a leftover egg yolk. I shirred it in the microwave,
with a little garlic butter, a dash of tabasco, and a pinch of salt.