John Myers
Porcini Mushroom Soufflé
The perfect porcini mushroom soufflé recipe with a picture and simple step-by-step instructions.
- 200 g Boletus
- 1 Small onion
- 1 toe Garlic
- 3 tbsp Butter
- 1,5 tbsp Flour – lightly heaped tbsp
- 125 ml Milk
- Salt, pepper, a little thyme
- 2 Eggs
- 1 tbsp Parmesan
- 1 tbsp Goat cream cheese
- 10 Rosemary needles
- Clean the porcini mushrooms and cut into small pieces. Finely dice the onion and garlic and fry everything in plenty of butter. Dust with the flour and fill up with the milk, stirring constantly, and stir until creamy. Stir in the goat cream cheese and a little thyme and season with salt and pepper. Mix in a few finely chopped rosemary needles. Puree to a creamy mass with the blender, leaving smaller pieces of mushroom.
- Preheat the oven to 170 ° C.
- When the mushroom cream has cooled a little, stir in the egg yolks. Beat the two egg whites until stiff and stir in the Parmesan. Fold the egg whites under the mushroom cream. Butter ovenproof molds and fill 2/3 each with the mushroom cream.
- Place the filled molds in the oven and bake at 170 ° C for about 25 – 30 minutes until golden brown. Do not open the oven door while baking, otherwise the soufflé may collapse.
- Serve immediately.
- I used small ragout fin bowls and made a “men’s portion” in a casserole dish.
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