Porcini Soufflé

A porcini soufflé that is simple marvelous! The taste of porcini is quite strong and it has French Comté (or gruyere cheese) and smoked bacon for more flavor! You can also find a little bit of nutmeg and the French chili “Piment d’Espelette” but you can replace it with a little bit of any other chili powder. It’s really good and quite easy to make! You just need to prepare all ingredients in advance to avoid forgetting some down the road! Give it a try you worth it :-)

In two words:

“There is nothing more recommended than to be generous with your enemy. Continue to force the sword into his kidneys, it’s just taking more advantage of his distress”.

Léon Bloy, L’âme de Napoléon Tweet
To Start...

difficulty a bit of technique is required
preparation– 20’
cooking - 20’
serves - 3 ramekins  

Ingredients

  • 120gr of porcini mushrooms
  • 10gr of unsalted butter
  • 10gr of all-purpose flour (or 2 x 1 teaspoon)
  • 60ml of milk (or 4 x 1 tablespoon)
  • 1 egg yolk (medium size)
  • 2 egg whites (medium size)
  • 20gr of grated French comté cheese (or gruyere cheese)
  • 25gr of smoked bacon cut in little cubes
  • just a little bit of chili powder or piment d’Espelette
  • 2 pinches of fleur de sel  or coarse salt
  • 2 turn mills of Kampot black pepper
  • just a little bit of freshly grated nutmeg
  • ¼ teaspoon of olive oil
  • some chopped parsley

Steps

  • Coat well with butter the ramekins
  • Slice half the quantity of mushrooms into very little pieces, or mix them, if possible, due to their quantity
  • Slice the rest of the mushrooms into small chunks
  • Heat-up a pan
  • Add the smoked bacon, cut in small cubes, and stir until it gets some color
  • Remove the bacon and wipe off the grease with enough paper tower to avoid burning yourself
  • Add the olive oil into the pan
  • Add the porcini mushrooms sliced in small chunks and stir a little bit
  • Add the chopped parsley and stir
  • Remove into a bowl, and add a pinch of salt and a turn mill of pepper
  • Stir well everything together to season the mushrooms
  • Heat up the milk
  • In a small casserole, heat up the butter
  • Once it starts to giggle, add the flour all at once
  • Stir well with a wooden spoon
  • Once it starts to thicken a bit, add the hot milk, little-by-little, and continue to stir
  • Once the milk is absorbed, remove from heat, add the egg yolk and stir
  • Put it back on heat and stir
  • Remove once the cream becomes quite thick and place it in a bowl
  • Add:
    • a pinch of fleur de sel or coarse salt
    • one turn mill of pepper
    • just a little bit of chili powder or piment d’Espelette
    • just a little bit of freshly grated nutmeg
  • Stir everything together quite energetically to season well the cream
  • Add the grated cheese and stir with the wooden spoon
  • Add the porcini mushrooms sliced in very little pieces (or mixed) and stir
  • Add the porcini sliced in small chunks and stir again
  • Add the smoked bacon and stir
  • In a bowl, add the egg whites with a little bit of salt
  • Start to beat them with an electric hand mixer
  • Once they form stiff peaks stop beating
  • Take just a little bit of the egg white and add it to the mushroom mixture
  • Stir gently into the mixture with a rubber spatula
  • Continue with the rest of the egg whites until there is nothing left, adding little by little and stirring gently to absorb
  • With a tablespoon fill in the ramekins
  • Cook for 20’
  • Ready! and so good!
  • :-)

 

Inspiration

recipe on the French blog Papilles & Pupilles.

Tip

I’ve made this soufflé with fresh porcini, frozen porcini, or even dehydrated porcini (as in the pictures) ! and it works ! Give it a try!   

o-o C'est si bon ! o-o

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