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Thursday, September 8

Mushroom & garlic soufflé

Mushroom, chopped
10 ounces
Butter, unsalted
2 tablespoons +
2 tablespoons
Lemon juice, freshly squeezed
1 tablespoon
Garlic, diced
7 to 9 cloves
Parsley, chopped
3 tablespoons
Flour, all-purpose
2 tablespoons
Milk, room temperature
1 cup
Eggs, separated, room temperature
2 large
Cheese, Fontina, grated
3 ounces
Salt, sea

Pepper, freshly ground

  1. Preheat the oven to 400°F; grease six ramekins and place on a rimmed baking sheet. 
  2. In a large skillet, melt the 2-tablespoons butter over medium-high heat. 
  3. Sauté the mushrooms, garlic, and juice until golden brown; remove from heat and stir in the parsley, and then transfer to a medium bowl. 
  4. Wipe the skillet, and melt 2-tablespoons butter over medium-high heat. 
  5. Add the flour, and stir for 1 minute. 
  6. Remove from heat, and stir in the milk. 
  7. Return to heat and bring to a boil, stirring constantly, until thickened. 
  8. Whisk in the egg yolks, and then gradually add the cheese; pour into the bowl with the mushrooms, and season with salt and pepper. 
  9. Whisk the egg whites to stiff peaks, and then gently fold into the mushroom mixture. 
  10. Spoon into the ramekins, and bake for 10 to 15 minutes, until they have risen; do NOT overcook. 
  11. Serve immediately before they collapse.

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