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Friday, May 19, 2006

Mushroom Soufflé

Mushroom Soufflé
Attached video coming soon!!

Preheat oven to 475º F

Make a Béchamel Sauce by combining over a double boiler or Bain Marie,
3 tbs. Butter
1/2 cup flour

Add a scant cup cold milk and continue to whisk over the steam heat until thickened. Season with salt, pepper and nutmeg. Add blended mushroom mixture (sautéed onion, 1 cup chopped mushrooms, 1/4 cup toasted pine nuts and deglazed with wine). Then add 4 – 5 egg yolks from large eggs. Fold in 4-5 egg whites, whisked to stiff peaks.

Use a buttered and floured soufflé mold or 6 smaller ramekins. Pour in the mixture and bake in the oven at 400ºF for 30 minutes (less time if using ramekins) without opening the door during cooking, until well-risen and a deep golden-brown on top.

Serve immediately.


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