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| Name: | Wild Mushroom Souffle | Contributor: | Martin Golding |
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| Description: | Wild Mushroom Souffle | Posted: | 1997-07-21 |
| Key words: | mushroom | Category: | Main Dishes |
| ID: | 730 | Updated: | 2006-04-12 09:41:14 |
| 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 |
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| 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). |
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| 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. Cook's prerogative.) |
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