Soufflé di Porcini – A Traditional Italian Recipe

Porcini Mushroom Souffle

Ingredients (serves 4)

• 20 g butter
• 20 g flour
• 150 ml milk
• 150 g fresh porcini mushrooms, quartered
• 30 g parmesan cheese
• 3 eggs
• salt and white pepper
• extra virgin olive oil
• garlic

Preparation

Preheat the oven to 180°C. Grease four small- to medium-sized ramekins with butter. Melt the butter in a saucepan over a moderate heat. Stir in the flour and cook for one minute. Gradually add the milk whilst stirring until obtaining a creamy, smooth mixture. Set aside leave to cool slightly. Place the mushrooms in some olive oil and brown a little, add salt,pepper and garlic to taste. Let cool. Beat the egg yolks into the mixture prepared earlier and the mushrooms. Whisk the egg whites until fluffy but not really stiff. Stir 1 tbsp whisked egg whites into the mixture to lighten it and then carefully and slowly fold in the rest. Turn the mixture into the prepared dishes, place on a baking tray and bake until well risen and golden (allow approximately 20 minutes). Serve immediately.

Porcini Mushroom Souffle Ingredients (serves 4) • 20 g butter • 20 g flour • 150 ml milk • 150 g fresh porcini mushrooms, quartered • 30 g parmesan cheese • 3 eggs • salt and white pepper • extra virgin olive oil • garlic Preparation Preheat the oven to…

Porcini Mushroom Souffle Ingredients (serves 4) • 20 g butter • 20 g flour • 150 ml milk • 150 g fresh porcini mushrooms, quartered • 30 g parmesan cheese • 3 eggs • salt and white pepper • extra virgin olive oil • garlic Preparation Preheat the oven to…