Exotic Mushroom Souffle Recipes

MUSHROOM SOUFFLé WITH PARMESAN

Steps:

• Preheat the oven to 190c. Grind the bread to breadcrumbs in a food processor. Butter and breadcrumb the inside of the soufflé dish, knocking out any excess. My dish was 20cm wide and 8cm high - with this size of dish, the soufflé will rise about 3cm above the edge. If you want a higher, more spectacular rise, use a dish with a smaller volume.
• In a medium saucepan, whisk together the milk, cream and rye flour (sprinkle the flour in gradually to avoid lumps). Add the mushrooms, garlic, paprika and black pepper and heat over medium heat until very well thickened. Add the fresh basil and salt. Taste a little of the mixture and add more salt if you think it needs it - it should be fairly salty to allow for the addition of egg whites - and stir to combine. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.
• Separate the eggs, adding the yolks to the mushroom mixture and the whites to a very clean bowl for whisking (the bowl you choose will depend on your whisking method and whether you are using a machine or not.) Beat the yolks into the mushroom mixture until thoroughly incorporated. Whisk the whites to stiff peaks (I used a stand mixer). Gently fold the whites into the mushroom mixture - there should still be lots of air in the batter, but there should be no large blobs of egg white.
• Pour into the prepared dish - if necessary, the uncooked soufflé will hold for about an hour after it has been added to the dish. Bake at 190c for 35 minutes, until well risen and firm, but still moist and creamy in the centre. Serve immediately.

GARLIC MUSHROOM SOUFFLE

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.

EXOTIC MUSHROOM SOUFFLE

Steps:

• Pre-heat the oven to 190C/ 170C fan/ gas mark 5
• Slice the Exotic Mushrooms (for guidelines on how to prepare our mushrooms, visit our website www.mushroommeals.co.uk), grate the cheese, chop the sage and separate the eggs into to two separate bowls
• Put a saucepan on to a medium heat and add the butter, once it has melted add in the flour and whisk together to make a thick paste, cook for 1 minute, but don't let it burn. Then slowly whisk in the milk. Remove from the heat and whisk in the egg yolks. You should end up with a smooth paste, golden in colour. Put this mixture into a mixing bowl
• Meanwhile, in a separate frying pan, on a high heat, fry the Exotic Mushrooms in the olive oil and a bit of seasoning. Fry for 2-3 minutes, than add in the sage and cook for a further 3 minutes until golden and crispy. Add to the mixing bowl with the paste along with the grated cheese
• In a separate mixing bowl, whisk the egg whites and cream of tartar until you have soft peaks.
• Gradually fold in the egg whites into the Exotic Mushroom and Goats cheese mixture until it is all fully mixed together. Do this with a metal spoon to make sure you lose as little air as possible.
• Spoon the mixture into ramekins, this mixture will fill 6 ramekins so you have spares if need be (these souffles also freeze well, just freeze them once cooked and cooled. To reheat, defrost the souffles and bake in the oven for 20 minutes at 190C/ 170C fan/ gas mark 5!)
• Place on a baking tray and bake in the oven for 20-30 minutes until risen and golden - serve right away!

BRAISED EXOTIC MUSHROOMS

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.

OVERNIGHT MUSHROOM SOUFFLE

Steps:

• Saute mushrooms slightly in 1-2 tablespoons butter.
• Set aside.
• Saute celery, onion, and green pepper lightly in 1-2 tablespoons butter.
• While cooking vegetables, butter 6 slices of bread (about 1/2 tablespoon butter per slice) and cut into 1-inch cubes.
• Spread bread in 9 x 13 pan.
• Combine sauteed vegetables with mushrooms, mayonnaise, and salt and pepper.
• Spread mixture over bread.
• Cube 4 unbuttered bread slices and sprinkle over vegetable mixture.
• Beat eggs and milk together and pour over second layer of bread.
• Cover and chill overnight.
• The next day spread soup over chilled mixture.
• Butter last 4 slices of bread, cube, and sprinkle over soup.
• Sprinkle cheese over last layer of bread.
• Bake at 325 degrees for 1 hour.
• You may want to cover for part of baking time depending on how brown you like your cheese- I covered the dish at about the halfway point.

EXOTIC MUSHROOM STROGANOFF

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