MUSHROOM SOUFFLE
Ingredients
- 500g of flat mushrooms
- 500g of oysters fresh mushrooms
- 10g dried porcini mushrooms, soaked
- 100g/(7tbsp) butter
- 1 small onion & 1 garlic clove, chopped
- 180ml/(3/4 cup) dry Marsala or medium dry sherry
- 200ml/double cream (3/4 cup + 2 tbsp heavy cream)
- 1 egg yolk, beaten
- Salt and freshly ground black pepper
- 50g (1/2 cup) Emmenttal or Edam cheese, grated
- For the bechamel sauce:
- 50g butter, 75g flour
- 450ml milk
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 50g freshly grated Parmigiano
Instructions
- Preheat the oven to 200C.
- Make the bechamel sauce.
- Place the milk on a small pan and bring to boil.
- Melt the butter in a small saucepan over a very low heat.
- Remove from the heat and stir in the flour carefully.
- Add the milk little by little away from the heat.
- Go back to the stove with the mixture stirring and then adding the hot milk away from the heat.
- When the mixture is smooth, put the pan back on the heat. Continue to stir well until the sauce thickens, about 2 minutes
- Season and stir in the Parmesan.
- Clean the fresh mushrooms and slice lengthways. Drain the porcini.
- In a saucepan, heat the butter and saute the onion and garlic over a moderate heat till translucent.
- Add the mushrooms slowly.
- After a few minutes add the Marsala and cook slowly until the mixture has reduced.
- Add the cream & simmer until it reduces. Stir in the egg yolk & the bechamel sauce & season well. Butter a terracotta or oven dish, pour in the mushroom mixture & sprinkle the Emmenttal evenly on top.
- Bake for 20 minutes approx until the top has turned golden.
- Serves 6.