MUSHROOM SOUFFLé WITH PARMESAN
A creamy, airy, whole grain soufflé with earthy wild mushrooms and bright, fresh basil.
Provided by Nancy Anne Harbord
Number Of Ingredients 13
Steps:
- Preheat the oven to 190c. Grind the bread to breadcrumbs in a food processor. Butter and breadcrumb the inside of the soufflé dish, knocking out any excess. My dish was 20cm wide and 8cm high - with this size of dish, the soufflé will rise about 3cm above the edge. If you want a higher, more spectacular rise, use a dish with a smaller volume.
- In a medium saucepan, whisk together the milk, cream and rye flour (sprinkle the flour in gradually to avoid lumps). Add the mushrooms, garlic, paprika and black pepper and heat over medium heat until very well thickened. Add the fresh basil and salt. Taste a little of the mixture and add more salt if you think it needs it - it should be fairly salty to allow for the addition of egg whites - and stir to combine. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.
- Separate the eggs, adding the yolks to the mushroom mixture and the whites to a very clean bowl for whisking (the bowl you choose will depend on your whisking method and whether you are using a machine or not.) Beat the yolks into the mushroom mixture until thoroughly incorporated. Whisk the whites to stiff peaks (I used a stand mixer). Gently fold the whites into the mushroom mixture - there should still be lots of air in the batter, but there should be no large blobs of egg white.
- Pour into the prepared dish - if necessary, the uncooked soufflé will hold for about an hour after it has been added to the dish. Bake at 190c for 35 minutes, until well risen and firm, but still moist and creamy in the centre. Serve immediately.
MAKE-AHEAD MUSHROOM SOUFFLéS
A soufflé to start always gives your dinner party a 'wow' factor and this make-ahead recipe gives you more time to be the perfect host
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 45m
Number Of Ingredients 8
Steps:
- Fry the mushrooms in the butter for about 3 mins, then remove from the heat and reserve a good spoonful. Add the flour to the rest, then blend in the milk and return to the heat, stirring all the time to make a thick sauce. Stir in the cheese, season to taste, then leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Butter 8 x 150ml soufflé dishes and line the bases with baking paper. Stir the egg yolks into the soufflé mixture, then whisk the egg whites until stiff before folding in carefully. Spoon into the soufflé dishes and bake in a roasting tin, half-filled with cold water, for 15 mins until risen and golden. Leave to cool (they will sink, but they are meant to). You can make the soufflés up to this stage up to 2 days ahead. Cover and chill.
- When ready to serve, turn the soufflés out of their dishes, peel off the lining paper, then put them on a baking sheet lined with small squares of baking paper. Top each soufflé with 1 tsp crème fraîche and a little cheese, then scatter with the reserved mushrooms. Bake at 190C/fan 170C/gas 5 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.
Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 8 grams protein, Sodium 0.41 milligram of sodium
BRAISED EXOTIC MUSHROOMS
Provided by Food Network
Yield 6 portions
Number Of Ingredients 10
Steps:
- Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.
- Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.
- By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.
MUSHROOM SOUFFLE WITH PECORINO ROMANO
Make and share this Mushroom Souffle With Pecorino Romano recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 269.8, Fat 20.6, SaturatedFat 9.3, Cholesterol 295.8, Sodium 995.6, Carbohydrate 9.9, Fiber 0.6, Sugar 1.3, Protein 11.8
MUSHROOM SOUFFLE
A delicious side dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 175.5, Fat 9, SaturatedFat 5.1, Cholesterol 23.4, Sodium 604.1, Carbohydrate 16.5, Fiber 1.6, Sugar 2.6, Protein 8.3
OVERNIGHT MUSHROOM SOUFFLE
A friend got this recipe from a kosher cookbook and I then tried to cut the tons of fat a little. I made the souffle for a brunch today and it was a hit.
Provided by aviva
Categories Breakfast
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Saute mushrooms slightly in 1-2 tablespoons butter.
- Set aside.
- Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.
- While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes.
- Spread bread in 9 x 13 pan.
- Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper.
- Spread mixture over bread.
- Cube 4 unbuttered bread slices and sprinkle over vegetable mixture.
- Beat eggs and milk together and pour over second layer of bread.
- Cover and chill overnight.
- The next day spread soup over chilled mixture.
- Butter last 4 slices of bread, cube, and sprinkle over soup.
- Sprinkle cheese over last layer of bread.
- Bake at 325 degrees for 1 hour.
- You may want to cover for part of baking time depending on how brown you like your cheese- I covered the dish at about the halfway point.
GARLIC MUSHROOM SOUFFLE
Make and share this Garlic Mushroom Souffle recipe from Food.com.
Provided by 199949
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
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.
EXOTIC MUSHROOM STROGANOFF
This light, meat free meal is perfect for a filling family dinner or for more guests at a dinner party. We have used the Livesey Bros Sumo Pack, which consists of Eryngii, Buna Shimeji, Shiro Shimeji and Shiitake. This dish is quick to prepare and cook and is a relatively simple yet delicious! For more Exotic Mushroom recipes, visit www.mushroommeals.co.uk!
Provided by lhood13
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cook the rice as per pack instructions
- Meanwhile, fry the spring onions in the oil for 2 minutes in a large frying pan
- Stir in all of the chopped mushrooms, the paprika and the stock, then cover and cook gently for 8 minutes occasionally stirring
- Add the parsley and then stir in the creme fraiche, continue cooking for 4 minutes until the sauce has thickened
- Serve with the cooked rice
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MUSHROOM AND CHèVRE SOUFFLéS RECIPE - GRACE PARISI
From foodandwine.com
5/5 Total Time 45 minsAuthor Grace Parisi
- Preheat the oven to 375° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
- In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms.
- In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately.
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