Mushroom Soufflé
Category: Appetizers
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Porcini mushrooms | 370g |
| Butter | 65g |
| All-purpose flour | 80g |
| Whole milk | 350g |
| Eggs | 3 |
| Extra virgin olive oil | 30g + 10g |
| Fine salt | 4g |
| Black pepper | 1 pinch |
| Garlic | 1 clove |
| Fresh thyme | to taste |
Instructions
-
Prep the Mushrooms:
Begin by cleaning the porcini mushrooms with a soft brush or a dry cloth. If necessary, rinse them quickly under cold running water, though it is preferable not to wet them excessively. Pat the mushrooms dry gently with a soft cloth. Trim off the tough end of the stems and slice the mushrooms thinly before cutting them into small cubes. -
-
Sauté the Mushrooms:
In a pan, heat 30g of extra virgin olive oil over medium heat. Add the garlic, whole, and sauté for a couple of minutes to release its fragrance. Once the garlic is golden, add the diced porcini mushrooms. Season with 1g of salt and a pinch of black pepper. Sauté the mushrooms until they release their moisture and become tender. Remove from the heat and set aside. -
Prepare the Sauce:
In a separate saucepan, melt the butter over medium heat. Gradually add the flour, stirring constantly with a whisk to avoid any lumps. Slowly pour in the milk, continuing to whisk to ensure a smooth mixture. Cook the sauce on low heat, stirring regularly, until it thickens to a creamy consistency. Once thickened, season with salt to taste. -
Combine the Mixture:
Remove the sauce from the heat and allow it to cool slightly. Once the mixture has cooled, incorporate the egg yolks, one at a time, stirring well after each addition. After all the yolks are combined, add the sautéed mushrooms to the mixture. Stir in an additional 3g of salt and a few sprigs of fresh thyme for added flavor. Set this mixture aside. -
Prepare the Soufflé Molds:
Take six individual soufflé dishes, each about 9 cm in diameter and 6.5 cm in height. Cut strips of parchment paper, about 7-8 cm wide, long enough to wrap around the outside of each dish, creating a collar. Secure the paper with string to ensure it stays in place. This step will help the soufflé rise higher during baking. -
Whisk the Egg Whites:
In a clean, dry bowl, beat the egg whites to stiff peaks using an electric mixer. The egg whites should be firm and glossy, holding their shape when the beaters are lifted. -
Assemble the Soufflés:
Gently fold the whipped egg whites into the mushroom mixture, being careful not to deflate the air bubbles. Once well-combined, spoon the soufflé mixture into the prepared molds, filling them about two-thirds full. -
Bake the Soufflés:
Preheat the oven to 160°C (320°F) in static mode. Place the filled soufflé dishes onto a baking tray and bake for 45 minutes, or until the soufflés are golden and puffed up. Avoid opening the oven door during baking, as this may cause the soufflés to collapse. -
Finishing Touches:
Once baked, turn off the oven and let the soufflés rest for 2-3 minutes before opening the oven door. This will help stabilize their structure. Carefully remove the soufflés from the oven and serve immediately.
Serving Suggestions:
Serve your freshly baked mushroom soufflés as a starter or appetizer for an elegant meal. These delicate, airy soufflés pair wonderfully with a fresh green salad and a crisp white wine, making for a delightful and refined dining experience.
Cooking Tips:
- Be sure to gently fold the egg whites into the mushroom mixture to maintain the airy texture of the soufflé.
- You can prepare the mushroom mixture in advance and refrigerate it, but make sure to fold in the egg whites just before baking for the best results.
- If you don’t have porcini mushrooms, you can substitute with other wild mushrooms or a mix of button and cremini mushrooms.
Enjoy this savory mushroom soufflé, perfect for impressing guests or enjoying a cozy meal at home!
