Mushroom Souffle With Pecorino Romano Recipes

STUFFED MUSHROOMS WITH PECORINO AND HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

STUFFED MUSHROOMS WITH PANKO AND PECORINO

Steps:

• Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
• Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
• Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.

GRILLED MUSHROOM FLATBREAD WITH TRUFFLED PECORINO

Steps:

• For the pizza dough: Combine the water, sugar and yeast in the bowl of a mixer with a dough hook attachment. Let sit for 2 minutes to activate the yeast; it will begin to bubble. On low speed, add the flour and salt slowly, then add the olive oil. Once the dough is incorporated, about 4 minutes, remove from the bowl and knead on a lightly-floured surface for about 5 minutes. Place in a lightly-oiled bowl. Let sit in a warm place covered with a damp cloth until the dough has doubled in size, about 1 hour.
• For the cheese sauce: Cook the onions and garlic in the olive oil in a large saute pan until translucent, 2 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 15 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use.
• For the flatbreads: Heat grill to medium heat. Toss the mushrooms lightly in the olive oil and some salt and pepper. Grill the mushrooms until lightly charred, turning occasionally, about 6 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms.
• For assembly: Divide the pizza dough into two equal portions and roll them out on a lightly floured surface to 10 inches long and 4 inches wide. Lightly oil the grates of the grill. Grill the flatbreads for 2 minutes per side. Remove and add 1 cup of the truffled cheese sauce to each flatbread along with the mushrooms and Parmesan. Return the flatbreads to the grill in a low-heated area. Close the lid and cook for about 4 minutes. Sprinkle with the chives, cut each into 8 pieces and serve.

STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
• Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

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.

MAKE-AHEAD MUSHROOM SOUFFLéS

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.

OPEN-FACE MUSHROOM SANDWICHES WITH PECORINO SALSA VERDE

Steps:

• Special equipment
• Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
• Pecorino salsa verde
• Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
• Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
• Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
• Mushrooms and assembly
• Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
• Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
• Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
• Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.

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.