- 3 tablespoons butter
- 1/2 pound fresh chanterelles cleaned, trimmed, and sliced
- 3 shallots peeled, minced fine
- 3 tablespoons all-purpose flour
- 1/2 cup half-and-half
- 1/4 cup dry white wine
- 2 teaspoons fresh tarragon chopped
- 3/4 teaspoon coarse salt
- 1/2 teaspoon freshly-ground white pepper
- 5 large eggs separated
Preheat the oven to 375 degrees and grease a 2-quart souffle dish.
Use a large skillet to melt the butter over medium heat. Cook the chanterelles in the melted butter, stirring frequently, until the moisture is evaporated. This should take about 15 minutes. Whisk the flour into the mixture gradually, stirring constantly, then blend in the half-and-half and the wine. Stir in the tarragon, salt and pepper.
Cook over moderate heat until thick. This will take about three minutes. Stir about 1/2 cup of the hot mixture into the egg yolks, then return to the pan and stir to blend. Remove from the heat and cool.
Beat the egg whites to stiff peaks. When thoroughly beaten, fold half of the egg whites very gently into the mushroom mixture. Fold in the balance of the whites, again taking great care to be gentle.
Pour the mixture into the prepared souffle dish and bake for 35 to 40 minutes. The souffle should be golden brown. Serve immediately.
This recipe yields ?? servings.