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Place dried mushrooms in small bowl. Pour boiling water over and let them soak 20 minutes. Drain mushrooms, reserving soaking liquid. Strain liquid through cheesecloth. Process mushrooms in food processor or blender until pieces are size of red pepper flakes. Grease souffle dish with 2 teaspoons olive oil. Sprinkle dish with Parmesan as if dusting with flour. Heat remaining 1 tablespoon olive oil over medium-low heat in small skillet. Add garlic and shallot and cook, stirring often, until softened and aromatic, 3 to 5 minutes. Add cornstarch and gradually whisk in 1 1/2 cups reserved porcini liquid, making up difference with water if necessary. Raise heat to medium-high and bring to liquid to boil, stirring constantly. Boil until thickened, about 3 minutes. Place mixture in large bowl. Add mushrooms and salt. Let mixture cool to room temperature. Beat egg whites and cream of tartar to stiff peaks. Fold 1/4 of beaten egg whites into mushroom mixture. Fold in remainder of beaten egg whites. Spoon into souffle dish and bake at 325 degrees until thin metal tester or toothpick comes out clean, about 1 hour. Meanwhile make Parmesan Cream Sauce: Rub small skillet with cut edges of garlic clove. Leave clove in pan. Add butter and melt over low heat. Stir in flour and cook 3 to 5 minutes over very low heat. Stir in milk; bring to boil. Remove from heat and add cheese, stirring until melted. Serve souffle immediately, topping each serving with Parmesan Cream Sauce and 1 teaspoon white truffle oil. Yields 6 to 8 servings. Each of 8 servings, without Parmesan Cream Sauce: 123 calories; 455 mg sodium; 10 mg cholesterol; 6 grams fat; 11 grams carbohydrates; 6 grams protein; 0.65 grams fiber Recipe Source: Los Angeles Times - 12-27-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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