Description
A light and airy soufflé packed with earthy wild mushrooms and rye flour. Impressive enough for guests, yet satisfying for a cozy night in.
Ingredients
Units
Scale
- 1 slice wholegrain, sourdough bread
- butter for greasing the dish
- 2 lbs (600 g) wild or chestnut/brown mushrooms, dry sautéed
- 2 oz (60 g) milk
- 5 oz (150 g) double cream
- 2 oz (60 g) rye flour
- 2 cloves garlic, crushed
- 1 teaspoon hot, smoked paprika
- freshly ground black pepper, to taste
- big handful fresh basil leaves, roughly chopped
- 1 teaspoon salt
- 6 medium eggs, separated
- 4 oz (100 g) Parmesan or regular parmesan if not serving as vegetarian
Instructions
- Preheat the oven to 375°F (190°C).
- Grind the bread into breadcrumbs using a food processor.
- Butter and breadcrumb the inside of the soufflé dish, removing any excess.
- In a medium saucepan, whisk together the milk, cream, and rye flour (sprinkle the flour in gradually to avoid lumps).
- Add the mushrooms, garlic, paprika, and black pepper. Heat over medium heat until very well thickened.
- Add the fresh basil and salt. Taste and add more salt if needed; it should be fairly salty.
- Stir to combine. Transfer to a large mixing bowl and set aside to cool for about 10 minutes.
- Separate the eggs, adding the yolks to the mushroom mixture and the whites to a clean bowl.
- Beat the yolks into the mushroom mixture until thoroughly incorporated.
- Whisk the egg whites to stiff peaks.
- Gently fold the egg whites into the mushroom mixture.
- Pour the mixture into the prepared dish.
- Bake at 375°F (190°C) for 35 minutes, until well risen and firm, but still moist and creamy in the center.
- Serve immediately.
Notes
- For a richer flavor, use a combination of wild mushrooms like chanterelles, shiitake, and cremini.
- If you don’t have rye flour, substitute with all-purpose flour, but the flavor will be slightly different.
- Leftover soufflé is best enjoyed the same day; reheating significantly reduces its airy texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 15
- Cholesterol: 200