Soufflé of Fresh Chantrelle Mushrooms
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.
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.
Makes 6 servings.