MAKE-AHEAD MUSHROOM SOUFFLéS
A soufflé to start always gives your dinner party a 'wow' factor and this make-ahead recipe gives you more time to be the perfect host
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 45m
Number Of Ingredients 8
Steps:
- Fry the mushrooms in the butter for about 3 mins, then remove from the heat and reserve a good spoonful. Add the flour to the rest, then blend in the milk and return to the heat, stirring all the time to make a thick sauce. Stir in the cheese, season to taste, then leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Butter 8 x 150ml soufflé dishes and line the bases with baking paper. Stir the egg yolks into the soufflé mixture, then whisk the egg whites until stiff before folding in carefully. Spoon into the soufflé dishes and bake in a roasting tin, half-filled with cold water, for 15 mins until risen and golden. Leave to cool (they will sink, but they are meant to). You can make the soufflés up to this stage up to 2 days ahead. Cover and chill.
- When ready to serve, turn the soufflés out of their dishes, peel off the lining paper, then put them on a baking sheet lined with small squares of baking paper. Top each soufflé with 1 tsp crème fraîche and a little cheese, then scatter with the reserved mushrooms. Bake at 190C/fan 170C/gas 5 for 10-15 mins until slightly risen and warmed through. Sprinkle with chives and serve.
Nutrition Facts : Calories 170 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 8 grams protein, Sodium 0.41 milligram of sodium
EXOTIC MUSHROOM STROGANOFF
This light, meat free meal is perfect for a filling family dinner or for more guests at a dinner party. We have used the Livesey Bros Sumo Pack, which consists of Eryngii, Buna Shimeji, Shiro Shimeji and Shiitake. This dish is quick to prepare and cook and is a relatively simple yet delicious! For more Exotic Mushroom recipes, visit www.mushroommeals.co.uk!
Provided by lhood13
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cook the rice as per pack instructions
- Meanwhile, fry the spring onions in the oil for 2 minutes in a large frying pan
- Stir in all of the chopped mushrooms, the paprika and the stock, then cover and cook gently for 8 minutes occasionally stirring
- Add the parsley and then stir in the creme fraiche, continue cooking for 4 minutes until the sauce has thickened
- Serve with the cooked rice
BRAISED EXOTIC MUSHROOMS
Provided by Food Network
Yield 6 portions
Number Of Ingredients 10
Steps:
- Remove any hard fibrous stems from the mushrooms. Wash morels very carefully to remove all sand and dirt. Brush the remaining mushrooms with a damp cloth or mushroom brush to remove excess dirt. Slice the mushrooms in half or quarters depending on size.
- Heat butter in a large skillet over high heat until hot. Add the chopped shallots and saute until translucent. Add the mushrooms to the shallot butter mixture. Saute until the mushrooms begin to wilt, about 7 to 8 minutes. Add the chicken stock or reserved mushroomsoaking liquid. Bring to a boil, then reduce to a simmer and allow the liquid to cook off in the uncovered saute pan.
- By the time the liquid has cooked off, the mushrooms should be tender. Add the vermouth and allow to cook for 1 minute before adding the cream. Heat the cream to just below the boil and add the herbs, salt, and pepper and serve immediately.
SPINACH, MUSHROOM AND GOUDA SOUFFLE
Provided by Georgia Downard
Categories Cheese Mushroom Brunch Dinner Spinach Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach mixture; fold in remaining whites. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
- Serve with:
- 1 cup cubed roasted butternut squash per person. Toss squash with 2 teaspoon olive oil; season with salt and pepper. Bake at 400°F until tender, 30 minutes.
GARLIC MUSHROOM SOUFFLE
Make and share this Garlic Mushroom Souffle recipe from Food.com.
Provided by 199949
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Saute mushrooms, garlic and lemon juice in two tablespoons of the butter.
- Add parley, and tranfer to a medium bowl; set aside.
- Melt the rest of the butter, add flour and stir in for 1 minute.
- Remove from heat and stir in milk.
- Return to heat and allow to boil until thickened, while stirring continuously.
- Add the sauce to the mushroom mixture.
- Beat in the egg yolks.
- Season with salt and pepper to taste.
- Whisk the egg whites to stiff peaks and gently fold into the mushroom mixture.
- Fill into greased ramekins, place on a baking sheet, and cook for 10 minutes.
- Watch carefully once they have risen to be sure not to overcook as they will turn rubbery.
- Serve immediately before they collapse.
SPINACH WITH WILD MUSHROOM SOUFFLé
Make and share this Spinach With Wild Mushroom Soufflé recipe from Food.com.
Provided by southern chef in lo
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Steam the spinach at a moderate heat for 3 to 4 minutes. Cool under running water, then drain, pressing out as much liquid as you can. Then chop finely. If using frozen spinach, defrost and squeeze dry.
- Gently sauté the garlic and mushrooms in butter; turn up the heat and evaporate the juices.
- When dry, add the spinach and transfer to a bowl. Cover and keep warm.
- Measure 3 tablespoons of milk into a bowl. Bring the remaining milk to a boil. Stir the flour and egg yolk into the milk that is in the bowl, and blend well. Stir the boiling milk into the eggs and flour mixture; return to the pan and simmer to thicken.
- Add the spinach mixture; season to taste with salt, pepper. and nutmeg.
- Butter a 3 3/4 cup soufflé dish, paying special attention to the sides.
- Sprinkle with a little of the cheese. Set aside.
- Whisk the egg whites until they hold soft peaks.
- Bring the spinach mixture back to a boil.
- Stir in a spoonful of beaten egg whites, and then fold the remaining mixture into the remaining egg whites.
- Turn into the soufflé dish; spread level. Sprinkle with the remaining cheese and bake in the oven for about 25 minutes until puffed, risen, and golden.
More about "exotic mushroom souffle recipes"
MUSHROOM AND CHèVRE SOUFFLéS RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsAuthor Grace Parisi
- Preheat the oven to 375° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
- In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms.
- In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately.
BEST CHEESE AND MUSHROOM SOUFFLé RECIPE - HOW TO …
From food52.com
Reviews 3Servings 8Cuisine AmericanCategory Breakfast
TWICE-COOKED MUSHROOM SOUFFLé RECIPE | GOURMET …
From gourmettraveller.com.au
10 BEST FRESH EXOTIC MUSHROOMS RECIPES | YUMMLY
From yummly.com
SPINACH AND MUSHROOM SOUFFLé - FRENCH BARN
From french-barn.com
MARY BERRY BAKED MUSHROOM SOUFFLéS | BBC2 SIMPLE …
From thehappyfoodie.co.uk
HOW TO MAKE A CHEESE AND MUSHROOM SOUFFLé | VIDACAP RECIPES
From vidacap.com
17 SIMPLE SOUFFLE RECIPES YOU HAVE TO TRY - INSANELY …
From insanelygoodrecipes.com
MUSHROOM SOUFFLé - CHEF MICHAEL SALMON
From chefmichaelsalmon.com
Cuisine FrenchCategory AppetizersServings 4Total Time 1 hr 15 mins
MAKING MAYO’S RECIPES: SPINACH AND MUSHROOM SOUFFLé
From newsnetwork.mayoclinic.org
SAVORY MUSHROOM SOUFFLE : EASY HEALTHY RECIPES FROM DR. GOURMET
From drgourmet.com
THE BEST MUSHROOM RECIPES - MARTHA STEWART
From marthastewart.com
SPINACH AND MUSHROOM SOUFFLE - MAYO CLINIC
From mayoclinic.org
MUSHROOM AND GOAT CHEESE SOUFFLé | CANADIAN LIVING
From canadianliving.com
EXOTIC MUSHROOM RECIPES – KENNETT MUSHROOMS
From kennettmushrooms.com
SPINACH SOUFFLE STUFFED MUSHROOMS RECIPE | CDKITCHEN.COM
From cdkitchen.com
MUSHROOM SOUFFLE FOR TWO | BEWITCHING KITCHEN
From bewitchingkitchen.com
You'll also love