Free Recipe Wild Mushroom Souffl‚
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Wild Mushroom Souffl‚ Recipe
20 g Cornetti pasta
150 g Chanterelle mushrooms
50 g Butter
1 tb Flour
50 ml Milk
1 Egg yolk
30 ml Double cream
1 ts Parsley; chopped
4 Egg whites
60 g Parmesan cheese
50 g Gruyere cheese; finely
-grated
Salt and pepper
Wild Mushroom Souffl‚ Preparation
Preheat the oven to 200C/400F/gas6. Cook the pasta in boiling salted water, refresh and dry. Wipe the mushrooms and dice. Heat 20g of butter and add the diced mushrooms, cook gently for 2 minutes. Add the sieved flour and stir well. Cook out for 1 minute. Warm the milk and add to the mushrooms and flour mix and cook gently for a further 3 minutes. Remove the pan from the heat and stir in the egg yolk and the parsley and then finally add the Gruyere cheese. Grease the inside of individual souffle dishes approximately 4 inches by 21/4 inches deep. Beat the egg whites with a pinch of salt until firm but not too stiff. Using a balloon whisk carefully fold two thirds into the souffl‚ mix then fold in the rest of the egg white with a wooden spoon. Place a spoon of pasta in the base of the souffl‚ dish then top with the souffle mixture until it is two thirds full. Smooth the surface of the souffl‚s with a palette knife and place them into a bain marie. Sprinkle with parmesan cheese and bake for around 11-12 minutes. DISCLAIMER(c) Copyright 1996 – SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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