Porcini Soufflé

Steps

• Coat well with butter the ramekins
• Slice half the quantity of mushrooms into very little pieces, or mix them, if possible, due to their quantity
• Slice the rest of the mushrooms into small chunks
• Heat-up a pan
• Add the smoked bacon, cut in small cubes, and stir until it gets some color
• Remove the bacon and wipe off the grease with enough paper tower to avoid burning yourself
• Add the olive oil into the pan
• Add the porcini mushrooms sliced in small chunks and stir a little bit
• Add the chopped parsley and stir
• Remove into a bowl, and add a pinch of salt and a turn mill of pepper
• Stir well with a teaspoon
• Heat up the milk
• In a small casserole, heat up the butter
• Once it starts to giggle, add the flour all at once
• Stir well with a wooden spoon
• Once it starts to thicken a bit, add the hot milk, little-by-little, and continue to stir
• Once the milk is absorbed, remove from heat, add the egg yolk and stir
• Put it back on heat and stir
• Remove once the cream becomes quite thick and place it in a bowl
• Add:
  • a pinch of fleur de sel or coarse salt
  • one turn mill of pepper
  • just a little bit of chili powder or piment d’Espelette
  • just a little bit of freshly grated nutmeg
• Stir everything together quite energetically to season well the cream
• Add the grated cheese and stir with the wooden spoon
• Add the porcini mushrooms sliced in very little pieces (or mixed) and stir
• Add the porcini sliced in small chunks and stir again
• Add the smoked bacon and stir
• In a bowl, add the egg whites with a little bit of salt
• Start to beat them with an electric hand mixer
• Once they form stiff peaks stop beating
• Take just a little bit of the egg white and add it to the mushroom mixture
• Stir gently into the mixture with a rubber spatula
• Continue with the rest of the egg whites until there is nothing left, adding little by little and stirring gently to absorb
• With a tablespoon fill in the ramekins
• Cook for 20’
• Ready! and so good!
• :-)

Inspiration

A  recipe on the French blog Papilles & Pupilles.

Tip

I’ve made this soufflé with fresh porcini, frozen porcini, or even dehydrated porcini (as in the pictures) ! and it works ! Give it a try!