Oyster Mushroom Souffle

By á-174942

Ingredients

• 2 ounces dried porcini mushrooms
• 6 tablespoons butter
• 1 medium onion finely chopped
• 1 garlic clove finely chopped
• 3 ounces self-rising flour
• 1 cup milk
• Salt to taste
• Freshly-ground black pepper to taste
• 6 ounces oyster mushrooms, roughly chopped
• 3 large egg yolks
• 4 large egg whites

Details

Servings 4

Preparation

Step 1

Soak porcinis in 1/2 cup lukewarm water until rehydrated. Chop finely, retaining soaking water.

Preheat oven to 350 degrees. Warm a souffle dish and butter well. Melt 2/3 of the butter in a saucepan, add onion and garlic and saute until soft. Add flour and stir well, add dried mushrooms and water they soaked in, stir well and add milk and salt and pepper to taste.

Cook oyster mushrooms separately in remaining butter, saute until soft and add to the mixture; allow to cool. Mix in beaten egg yolk.

Whisk egg whites until stiff and fold into mixture. Put mixture in well-buttered souffle dish and cook in preheated oven for 28 minutes. The middle should be quite soft. Serve immediately.

This recipe yields 4 servings.