Light and airy and rich
and creamy at the same time, soufflés are a classic of
French cuisine. No need to be intimidated, just be gentle when
folding in the beaten egg whites and everything will be fine.
Souffle of
Fresh Chantrelle Mushrooms
3 tablespoons butter
1/2 pound fresh chanterelle mushrooms, sliced
3 shallots, peeled and minced
3 tablespoons all-purpose flour
1/2 cup half-and-half
1/4 cup dry white wine
2 teaspoons chopped fresh tarragon
3/4 teaspoon coarse salt
1/2 teaspoon ground white pepper
5 large eggs, separated
Preheat oven to 375°F
(190°C). Grease a 2-quart soufflé dish.
In a large skillet, melt
butter over medium heat. Add chanterelles and shallots and cook,
stirring frequently, until moisture is evaporated, about 15 minutes.
Whisk in flour, then gradually blend in half-and-half and wine.
Stir in tarragon, salt and pepper and cook over moderate heat
until thick, about 3 minutes. Stir about 1/2-cup hot mixture
into egg yolks, then return to pan and stir to blend. Remove
from heat and cool while beating egg whites to stiff peaks. Gently
fold half of the egg whites into mushroom mixture. Carefully
fold in remaining whites.
Pour mixture into prepared
soufflé dish and bake 35 to 40 minutes until golden brown.
Serve immediately.
