This morning I had the pleasure of presenting mushroom soufflé on CBC's Weekend Morning Show with Kerän Sanders. I chose this dish to demystify the soufflé. Broken down into steps, it is a simple dish to prepare with wonderful results. Soufflés are not fussy, in fact, I made the remainder at home, took them out too soon and put them back in the oven only to have the soufflés rise even more.
This is the basic soufflé recipe that can be adapted to other flavours. Try blended butternut squash or crab or cheese among many other options.
I used porcini and morel mushrooms in today's soufflé but you can try white mushrooms, crimini, or other favourites.
Preheat oven to 425º F
Make a Béchamel Sauce by combining the following with a small whisk over a double boiler or Bain Marie;
3 tbs. Butter
1/2 cup flour
Add a scant cup cold milk (3/4 cup)
and continue to whisk over the steam heat until thickened.
Season with salt, pepper and nutmeg.
Sauté 1 chopped onion,
1 cup chopped mushrooms,
1/4 cup toasted pine nuts and deglazed with wine
Blend mushroom mixture to a smooth paste and set aside
Add mushroom mixture to bechamel and whisk in. 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. Enjoy with a light salad with a vinaigrette. Try with a chocolate fondue for dessert.