Mushroom Soufflé

17/11/2023

The mushroom soufflé is a refined and delicate dish, perfect for a special dinner. Here’s how to prepare it with an Italian touch.

Ingredients

300 g of mixed fresh mushrooms (such as champignons, porcini, etc.)
50 g of butter, plus a little more for greasing
30 g of grated Parmesan cheese, plus a little more for sprinkling
2 tablespoons of flour
300 ml of milk
4 eggs (yolks and whites separated)
Salt and pepper to taste
A pinch of nutmeg
A pinch of freshly chopped thyme (optional)

Preparation

To start, clean the mushrooms with a damp cloth and slice them or cut them into pieces. In a pan, melt half the butter and sauté the mushrooms until golden brown. Season with salt, pepper, and thyme if you are using it. Set aside.
Butter the soufflé molds and sprinkle them with grated Parmesan cheese. Preheat the oven to 190 °C.
In a saucepan, melt the remaining butter over medium heat. Add the flour and stir for a couple of minutes, then gradually pour in the milk, continuing to stir to prevent lumps from forming. Cook the béchamel sauce for about 5 minutes until it thickens.
Remove the saucepan from the heat and let the béchamel cool for a few minutes. Then, incorporate the egg yolks one at a time, stirring vigorously after each addition. Add the mushrooms, Parmesan cheese, nutmeg, and adjust for salt and pepper.
In a clean bowl, beat the egg whites until stiff peaks form and gently fold them into the mushroom mixture with upward strokes to avoid deflating them.
Pour the mixture into the prepared molds, filling almost to the brim. Bake for about 20-25 minutes, or until the soufflés are well puffed and golden.
Serve immediately, as soufflés tend to deflate quickly once out of the oven.

Curiosity

The soufflé, which in French means “blown up”, is named for its “puffed up” appearance that it takes on during cooking. It’s a preparation that requires precision and delicacy, especially when folding in the whipped egg whites to maintain the air that will allow the soufflé to rise in the oven.