Wild Kickn Mushroom Souffle Recipes

WILD KICK'N MUSHROOM SOUFFLE

Steps:

• Preheat oven to 375 degrees.
• Generously butter and sprinkle with romano cheese, turning dish to coat bottom and sides; of 4 individual 4 inch diameter soufflé dishes set aside.
• Saute the mushrooms and onions in 1 tablespoon butter for 5 minutes Season with salt pepper and fresh thyme. Add sherry and loosen any goodness from the pan;reduce to almost all the liquid is gone:.
• ; add remaining 2 tablespoon butter to onions mixture; add flour over low heat; add milk, stirring constantly until thickened. Remove from heat and stir in cheese and pepper sauce.
• Beat yolks with an electric mixer at medium speed until thick; stir into the sauce. Beat egg whites with the electric mixer until stiff peaks form; gently fold into the sauce. Immediately pour into a prepared souffle dishes. Bake 20 minutes, or until the center is set and tops are browned.
• The souffle should be slightly firm and springy to the touch in the center when it is done. Remove the souffle from the oven and serve immediately. It will fall, shrinking considerably in volume and producing a somewhat denser mushroom tart. Serve warm.

CHICKEN WITH WILD MUSHROOMS

Steps:

• Preheat the oven to 325 degrees.
• Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
• Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
• Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

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!

SPINACH WITH WILD MUSHROOM SOUFFLé

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.

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.

WILD MUSHROOM STEW

Steps:

• Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
• Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
• Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
• Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.