Mushroom Souffle With Pecorino Romano |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Marie Simmons Ingredients:
1/2 cup freshly grated pecorino romano cheese, plus more for the souffle dish |
1 tablespoon extra virgin olive oil |
6 ounces cremini mushrooms, trimmed, wiped clean, and finely chopped |
1/4 cup finely chopped fresh flat-leaf parsley |
1 teaspoon minced fresh rosemary |
1 teaspoon minced fresh thyme |
1 garlic clove, minced |
2 teaspoons kosher salt |
fresh ground black pepper |
3 tablespoons unsalted butter |
3 tablespoons all-purpose flour |
1 cup milk |
5 large eggs, separated, at room temperature |
cream of tartar (a pinch) |
Directions:
1. Position oven rack in the center of oven; preheat oven to 400°.
2. Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.
3. Heat the oil in a large nonstick skillet over medium heat.
4. Add in mushrooms; cook, stirring, until they begin to release their moisture.
5. Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.
6. Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.
7. Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.
8. Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.
9. Gradually whisk in milk; bring to a boil, stirring constantly.
10. Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.
11. In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.
12. Add in mushrooms and cheese; stir.
13. Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.
14. Increase speed to high and beat until peaks are stiff and smooth.
15. Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.
16. Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.
17. Put the souffle in the oven and decrease temperature to 375°; bake until the souffle is puffed and golden, 30-35 minutes.
18. If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.
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