Porcini Mushroom Souffle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups dry porcini mushrooms
2 cups grated Parmesan
1 stick butter
15 egg yokes
5 cups milk
1 1/2 c flour
2 tbs salt
1 tbs pepper
10 egg whites
sauce:
1 pint porcini water
1 cup dry marsala
1 qt heavy cream
1 cup grated Parmesan
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Directions: |
Directions:1)reconstitute 4 cups dry porcini with water. reserve water
2)in a medium mixing bowl-
2 cups grated Parmesan
1 stick butter cut into small pieces
15 egg yokes . reserve whites for later
chop reconstituted porcini ( cuisinart)
3)scald 5 cups milk then cool to room temp. When milk is cooled add 1 1/2 cups flour, 2 tbs salt, 1 tbs pepper whisk briskly to break lumps
4)Place over medium heat, whisking until you have a thick paste
5) add milk and flour mixture porcini and cheese mixture and mix well
6)Beat 10 egg whites stiff
7)fold into batter
8)ladle into molds prepared with butter and baking paper disk to prevent sticking on the bottom
9)bake in water bath 350º for about 50 minutes
10)cool and unmold
11)reheat with sauce in a very hot oven 500º for about 10 minutes
Sauce:
reduce to one cup
1 pint porcini water
1 cup dry marsala
add to reduction and heat until cheese is melted
1 qt heavy cream
1 cup grated Parmesan
ladle sauce over porcini and heat 10 minutes in 500º oven |
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Number Of
Servings: |
Number Of
Servings:24 souffles |
Personal
Notes: |
Personal
Notes: Chiuso La Domenica
Ill Capriccio
888 Main St
Waltham,Ma 02453
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