Wednesday, February 08, 2012

3-Shroom Swiss Souffle - Nutty and Luscious

Three Mushroom Swiss Cheese Souffle - Chanterelle, Porcini and Crimini
I was going to make this Souffle while my cousin H was visiting from Toronto but D wanted to take her to our fave noodle place, particularly since it was a place we could all eat out at without fuss about a baby.  It was probably a good idea because after a day of touring a round with a guest, I was pretty tired and souffles require alot of motion.  There's not alot of sitting or stewing or resting.  That said, it needn't be as dauting as they may seem so long as you're organised. They seem impressive and decadent for an Egg dish! Great for guests.

I used fresh Crimini Mushrooms but used dried Chanterelle and dried Porcini.  We always keep them in the house.  To reconsistute them, I used the Milk I'd use in the recipe so it was extra mushroomy.  I find dried Mushrooms alot stronger in flavour than some of the fresh ones.  We always serve our Souffle's with Truffle Oil on the table as an optional garnish because Eggs and Truffle Oil is gorgeous but D didn't use it at all, neither did I.  The flavour was amazing!

3-Shroom Swiss Souffle

5 Eggs, separated
1/4 t Lemon Juice or Cream of Tartar (if you have neither, don't worry and leave it out)
4 T Butter (separate 3 T and melt 1 T)
3 T Flour
1 1/4 c Milk
1 Shallot, finely minced
2 T Celery, finely minced (~1/2 stalk)
1/2 t Dried Mustard
3/4 t Cayenne
1/2 t Garlic Powder
1/4 t Nutmeg, freshly ground
150 g Ementhal or Swiss or Gruyere Cheese, grated
50 g Parmesan, freshly grated
5 Crimini Mushroom, chopped
1 1/2 T Dried Chanterelles
1 t Salt
1/4 c Dried Porcini

Melt 1 T of Butter, soft enough to spread. I use a silicon brush but you can use some wax paper. Thoroughly butter your souffle dish and place it in the fridge.

Take the Eggs out and leave them on the counter during the next sequence of directions. It is better to have them at room temperature and most commercial Eggs are pasturiesed anyhoo.

Heat the milk in a large measuring cup or medium bowl for 1 min in the microwave. Hot but not boiling. Add the Chanterelles and the Porcini. You may want to break some of the larger Porcini into smaller pieces. Let them soak for 15 minutes. Grate the Cheese and set aside in a bowl.

Preheat the oven to 400F

Take the souffle dish out and leave it out on the counter.

Separate your Eggs. Sequester each White before adding them to the mixing bowl of you stand mixer. Place the Yolks in a small bowl. Add the Lemon Juice to the Whites. Leave them. The reason I say if you do not have Lemon Juice or Cream of Tartar that you can leave it out is because it is debatable that it does what is claimed.  Lots of people believe that the added acidity help the foam form.  Do note, that Cream of Tartar is a white powder that is derived from wine barrels.  It is not a sauce for fish.

In a medium sauce pan melt the 3 T Butter on medium. Drain the Mushrooms and kep the Milk. Add the Shallot, Celery and Spices (not the Salt). Sauté for 2 minutes until softened. Add the Mushrooms and stir for 1 min. Sprinkle the Flour over the Veg while switching to a small/medium whisk. Cook the Flour by stirring constantly for 1-2 minutes. Slowly add the Milk whisking constantly. Bring to a boil then immediately turn the heat down to low. It should be quite thick like cake batter.

Add the Yolks to the pot one at a time whisking constantly to prevent scrambling. Wait until completely absorbed plus 30 s then add the next. When all the Yolks are in remove the sauce pan from the heat.

Switch to a spoon if you want. Add the Cheese in handfuls to the pot while stirring. Yes you are getting a workout. Add the Salt and taste. Adjust the seasoning as needed. When all the Cheese is in set aside to cool.

Turn your stand mixer on high and whisk your Whites until you have Stiff peaks. Stable but not dry. Take a large rubber spatula take 1/4 of the Whites and mix into the pot vigorously ensuring to scrape the bottom. Don't worry about deflating the foam. You're just lightening up the sauce now.

Add the contents of the pot into the Whites. Gently start folding the mixture together by slicing down the middle and scooping across the bottom and up the side. Turn the bowl a quarter turn. You should only need to fold maybe tn times. You don't need the mixture to be perfectly consistent and you don't want to completely deflate the foam.

Pour the mixture into the Souffle dish. Place the dish in the oven and turn the oven down to 375. Bake at the bottom level for 40 minutes. Do not open the door at all for at least 25 minutes no matter how tempting. You can check it at 30 minutes if you want but 40 has worked for me a few times.

It should be puffed above the rim and browned.  If it is browing too fast, you can lightly place a piece of foil on  top but do not do this until the 25 minute mark where the foam is stable.


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