Mushroom Soufflé

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Mushroom Soufflé

Ingredients

• 1cupegg whites

• 1tbspcornstarch

• 3tbspbutter

• 3ozcomte-gruyere cheese

• 1cup heavy cream

• 1clove garlic, chopped

• 1ozonions, chopped

• 2dried morel mushrooms

• salt and pepper, to taste

Wine Pairing

• Red Blend

Instructions

• MELT butter in saucepan then add heavy cream over low heat, whisk and cook until it reaches a boil.

• ADD in salt, onions, garlic and 2 oz comte-gruyere, whisking until cheese is melted.

• REMOVE sauce from heat and cover.

• PREHEAT oven to 350 degrees.

• PLACE dried morel mushrooms in bowl and soak in hot water for 5 minutes. Remove and place on a towel to dry.

• PLACE eggs and cornstarch in mixer while the morels are drying. Mix on low setting until egg whites are foamy, frothy and firm. Remove and place in a mixing bowl.

• ADD the remaining comte-gruyere cheese, sliced morel mushrooms and 1 oz of prepared sauce mix.

• SCOOP mixture and pile up high on a ceramic soufflé bowl.

• PLACE in oven for 20 minutes or until the soufflé is golden brown.

• REMOVE soufflé from oven and serve with the remaining sauce on the side.

Nutrition

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