Wild Mushroom & Pasta Souffle
Submitted by dunmirerld
Wild mushroom and pasta souffle folds fine egg noodles and sauteed wild mushrooms into a porcini-Parmesan bechamel, lightened with whipped egg whites so it bakes up airy and golden. An elegant mushroom-lover’s main.
YIELD
1 soufflePREP
10 minCOOK
1 hrsREADY
1 hrsThis is a showpiece for mushroom lovers, a savory souffle where fine egg noodles and sauteed wild mushrooms get folded into a silky bechamel, then lifted with whipped egg whites so it bakes up airy and golden.
Mushrooms work in two layers here. Dried porcini steep right in the milk-and-flour sauce, infusing it with deep, woodsy umami, then the rehydrated bits are minced back in. Meanwhile, fresh wild mushrooms are sauteed until every drop of their liquid evaporates, which keeps the souffle from turning watery.
The whipped egg whites are what make it special. Fold them in gently, in two stages, so you keep all that air, the difference between a light, puffed souffle and a dense pasta bake.
Bake until just set and puffed, give it a quick broil for a crisp golden top, and serve right away with a little of the reserved porcini cream spooned around each plate.
Chef Tips
- Saute the fresh mushrooms until all their liquid cooks off, or the souffle will be soggy.
- Beat the egg whites to stiff peaks and fold gently so they don’t deflate; that air is the lift.
- Shock the boiled noodles in cold water right away so they don’t overcook and turn mushy.
- Serve immediately, since like any souffle it begins to settle once it leaves the oven.
Variations
- Use a mix of cremini, shiitake, and oyster mushrooms if true wild ones are hard to find.
- Add a little chopped thyme or a grating of nutmeg to the bechamel.
- Fold in a handful of Gruyere along with the Parmesan for a richer, cheesier souffle.
Ingredients
Directions
In a saucepan whisk milk in a stream into flour until smooth.
Add dried porcin i and bring sauce to a boil over moderate heat, stirring and scraping up any fl our clinging to bottom of pan.
Add salt to taste and cook over moderately low heat, stirring, about 5 minutes.
Pour sauce through a sieve into a bowl, pressing hard on mushrooms, and transfe r cooked mushrooms to a cutting board.
Mince cooked mushrooms fine and return to sauce.
Transfer ¼ cup sauce to a small saucepan and reserve.
Into remaining sauce whisk 3 tbsp Parmesan cheese and salt and pepper to taste and reserve.
In large kettle bring 4 qts water and salt to boil for noodles.
Add noodles and boil 40 seconds.
Drain noodles in colander and transfer immediately to bowl of cold water.
Drain noodles immediately and transfer to a bowl.
In non-stick skillet heat oil over moderately high heat unti hot but not smokin g and stir in fresh mushrooms.
Sauté mushrooms, stirring, 1 minute and cook covered, over moderately low heat 3 minutes or until wilted and tender.
Increase heat to moderately high and sauté mushrooms, uncovered, stirring until all of liquid mushrooms give off is evaporated.
Stir mushrooms into noodles.
Preheat oven to 375℉ (190℃). and spray a 9 inch round baking dish or gratin dish with cookin g spray.
In a large bowl with an electic mixer beat egg whites with a pinch salt until teaspoon hey just hold stiff peaks.
Partially fold whites into sauce in bowl and fold noodle mixture in gently.
Transfer mixture to baking dish and sprinkle with remaining 2 tbsp of Parmesan cheese.
Bake in middle of oven 25 minutes or until j ust set in center and slightly puffed.
Preheat boiler.
Add just enough water to reserved sauce in pan to reach consis tency of heavy cream and heat until just heated through.
Broil souffle about 4 inch from heat until crisp and golden, about 30 seconds.
Serve souffle with a small amount of sauce spooned around each serving.
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