Garlic Mushroom Souffle Recipes

MAKE-AHEAD MUSHROOM SOUFFLéS

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.

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.

ROASTED GARLIC MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
• Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
• Serve immediately or keep at room temperature until ready to serve.

CREAMY MUSHROOM GARLIC SAUCE

Steps:

• Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.

BEST GARLIC SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
• Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
• Bake in preheated oven for 50 minutes.

SIMPLE SOUFFLE

Steps:

• In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.

TWICE-BAKED GARLIC SOUFFLéS

Steps:

• Melt 1 tbsp of the butter and add the garlic, 1/4 tsp salt, pepper to taste, 3/4 cup water and the vinegar. Simmer covered for 10 minutes, then uncover and boil till the water has evaporated. Add the milk, bring to the boil, then process in a blender. Measure 1 cup garlic-milk mixture.
• Heat the remaining butter and stir in the flour and thyme. Cook for a minute, then make a white sauce by gradually stirring in the garlic milk till thick. Transfer to a big bowl, add the grated cheese, three-quarters of the Parmesan, then the egg yolks. Set aside.
• Heat the oven to 350°F (325°F convection). Butter the individual soufflé dishes and dust the sides with the remaining Parmesan; if you have any left over, stir into the sauce. Set in a roasting pan and put a kettle on to boil.
• Beat egg whites till firm but not dry. Fold half into the soufflé base, then add the rest. Spoon into the dishes (fill them almost to the top), pour boiling water into the pan to one-third of the depth of the dishes and bake for 20-25 minutes, till puffed and cooked through. Remove from oven and leave to cool-they will sink.
• When cool, run a knife round the edge to loosen each soufflé, gently upend on to your hand, then put the right way up on one big dish or 6 gratin dishes. (You can make the soufflés a day ahead, or even freeze them. Make sure they are at room temperature before the second baking.)
• To serve, set your oven to 400°F (375°F convection). Mix the cream with salt and pepper, grated nutmeg and Parmesan or other cheese. Pour over the soufflés to cover completely, then if you wish sprinkle with bread crumbs. Bake for 10-15 minutes, till golden and the sauce bubbling. They will gently re-puff.

ROASTED-GARLIC SOUFFLé

Steps:

• Preheat oven to 400°F with rack in middle.
• Trim 1/4 inch from tops of whole heads of garlic, then put heads on a large sheet of foil and drizzle each with 1 teaspoon oil. Wrap heads together in foil and roast until very tender, 50 minutes to 1 hour. Cool to warm, then squeeze garlic from skins.
• Meanwhile, bring milk, smashed garlic cloves, onion, thyme sprigs, bay leaf, clove, and peppercorns just to a boil in a medium saucepan, then remove from heat and cover. Let steep 30 minutes.
• Butter a 12-inch oval (2-quart) gratin dish with 1 tablespoon butter, then sprinkle bottom and side with bread crumbs and chill until ready to use.
• Melt remaining 6 tablespoons butter in a heavy medium saucepan and whisk in flour. Cook roux over low heat, whisking constantly, 5 minutes.
• Strain milk mixture through a fine-mesh sieve, then add to roux, whisking until smooth. Bring to a boil, whisking, then simmer béchamel, whisking, 3 minutes. Remove from heat and vigorously whisk in yolks 1 at a time. Whisk in roasted garlic, parmesan, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper and transfer to a bowl.
• Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then stir one third of egg whites into yolk mixture. Fold in Gruyère, then remaining whites. Transfer mixture to gratin dish, smoothing top, and sprinkle with thyme leaves.
• Bake soufflé until set and browned on top, 20 to 25 minutes.

GARLIC SOUFFLE

Steps:

• Preheat oven to 250 degrees.
• Set aside three cloves of garlic for the basic sauce. Put the remaining garlic cloves in a small, shallow baking dish and add the olive oil, water, one-half teaspoon thyme, one bay leaf, salt and pepper. Cover closely and place in the oven. Bake one and one-half hours or until the garlic is totally tender. Baste the garlic pieces occasionally as they cook.
• Meanwhile, melt the six tablespoons butter in a heavy saucepan and add the flour, stirring with a wire whisk. Bring the half-andhalf and heavy cream to the boil in a small saucepan and add it to the flour and butter mixture, stirring rapidly with the whisk. When thickened and smooth, add salt to taste. Set the saucepan in a basin of simmering water.
• Tie the quartered onion, the reserved garlic cloves, one-half teaspoon thyme, the remaining two bay leaves, parsley sprigs and peppercorns in a small square of cheesecloth. Bring up the ends and tie them to make a bag. Add this to the sauce. Cover closely and let the sauce cook in simmering water about one hour, stirring the sauce occasionally. Remove the saucepan from the water and let it cool briefly. Remove and discard the cheesecloth bag.
• Increase the oven heat to 450 degrees.
• Put the baked garlic through a food mill, pressing to extract as much pulp and liquid as possible from the solids. Or press it through a sieve, using a pestle. There should be about one and one-half tablespoons. Add this to the cream sauce and stir.
• Add the egg yolks, the Gruyere or Swiss cheese and two-thirds cup of the Parmesan and beat well to blend. Add the cayenne, salt and pepper and blend well.
• Beat the egg whites until stiff. Add half of them to the cheese sauce and beat them in. Add the remaining whites and fold them quickly until well distributed.
• Generously butter a 12-inch oval, ovenproof platter. Pour in the souffle mixture. Sprinkle with the remaining cheese and thyme. Place on the top rack of the oven and bake 10 minutes until well browned.

MUSHROOM SOUFFLE

Steps:

• Preheat oven to 325°F.
• Saute mushrooms for ten minutes in butter; add bread crumbs, cream salt and paprika.
• Mix well; fold in egg whites.
• Pour into a well-greased casserole dish and set dish into a pan of hot water.
• Bake for 45 minutes.

CREAMY GARLIC & MUSHROOM SOUP

Steps:

• In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.