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Recipe of the Week: Fontina and Wild Mushroom Soufflé

December 5, 2018
By CHEF LORETTA PAGANINI , Island Reporter, Captiva Current, Sanibel-Captiva Islander

With the holiday season quick approaching, I like to create a few showstopper dishes for the whole family and friends to enjoy. A Sunday brunch is my favorite way to entertain, I set the table with a basket of fresh fruits as the centerpiece, colorful napkins and a buffet table filled with muffins, scones, jams and jellies, coffee and a variety of juices. I prepare this souffle recipe in individual ramekins and set in the oven once my guests arrive. Do not worry if your souffles do not raise - remember what Julia Child always said, "If your souffle do not rise serve it as a a quiche!" Makes eight individual souffls. (Chef tip: Always bake your souffle in the middle of a preheated oven.)

1 pound mixed wild mushroom, sliced

1/4 cup sherry wine

Article Photos

Chef Loretta Paganini

8 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

1/2 cup freshly grated Fontina cheese

8 large eggs

1 tablespoon fresh Italian parsley chopped

1 teaspoon garlic, minced

1 teaspoon freshly ground black pepper

1 teaspoon sea salt

1/4 cup fresh bread crumbs

Preheat the oven to 400F. Line eight well-greased four-ounce souffle dishes with bread crumbs. Set aside.

Melt six tablespoons of butter in a sauce pan, stir in the flour to form a roux and slowly while stirring add the milk and cook until thick and creamy and mixture coats the back of a spoon. Remove from the heat and stir in the cheese and season with salt and pepper.

In a separate, saut pan melt remaining butter and cook the mushrooms, garlic and parsley until soft, add sherry wine and season with salt and pepper. Stir mushrooms into the cheese sauce. Set aside to cool.

Separate the eggs and add the egg yolks to the cooled sauce. Whip the egg white with a pinch of salt until soft peaks are formed. Gently incorporate whites into the sauce.

Fill the ramekins dishes with mushroom-cheese sauce. Place the souffl dishes in a double boiler in the preheated oven for 20 minutes, or until puffed and golden brown. Remove from the oven and serve immediately.



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