Mushroom Souffle

ABoston 22

"made at Chef Eric's culinary classroom in Fall 2011"
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Ingredients

servings
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Original recipe yields 8 servings

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Directions

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  1. Preheat oven to 425.
  2. Butter ramekins and coat with Parmesan or breadcrumbs.
  3. Make a light roux.
  4. Gradually add the stock, gently whipping out lumps. Bring to a boil, then lower to simmer for 15 minutes, gently stirring frequently. Remove from heat and set aside to cool for just a minute or so.
  5. In a large bowl, beat yolks. Temper with the liquid.
  6. Add mushrooms, salt, pepper, and nutmeg.
  7. Whip egg whites to stiff peaks. Gently fold whites into the base, a third at a time.
  8. Ladle the batter into the ramekins to within 1/2" of the top. Wipe carefully to remove excess.
  9. Bake 15- 18 minutes for individual soufflés, and 30- 45 minutes for a large soufflé. When a skewer inserted into the center comes out relatively clean, the soufflé is done.

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