Woodland Mushroom Souffle

Perfect for a romantic night in, you can make this as a main course or a starter! This would make a perfect Valentines Day dish or enjoy all year round. Try different combinations of mushrooms to get a range of different flavours and textures.

  • Prep Time : 10 minutes

  • Cook Time : 20 minutes

  • Yield : 6

Ingredients

  • Unsalted butter - 30g

  • Olive oil - 1 Tbsp

  • Plain flour - 3 Tbsp

  • Milk - 180ml

  • Shiitake - 100g

  • Eryngii - 80g

  • Sage - 5g (chopped)

  • Hard goats cheese - 200g (grated)

  • Eggs - 4 (separated)

  • Cream of tartar - 1/4 Tsp

Instructions

For more delicious woodland mushroom recipe visit our recipe page.

  1. Pre-heat the oven to 190°C/ 170°C fan/ gas mark 5

  2. Slice the Woodland Mushrooms (for guidelines on how to prepare our mushrooms, visit our preparation pages) .

  3. Grate the cheese, chop the sage and separate the eggs into to two separate bowls

  4. Put a saucepan on to a medium heat and add the butter, once it has melted add in the flour and whisk together to make a thick paste, cook for 1 minute, but don’t let it burn. Then slowly whisk in the milk. Remove from the heat and whisk in the egg yolks. You should end up with a smooth paste, golden in colour. Put this mixture into a mixing bowl

  5. Meanwhile, in a separate frying pan, on a high heat, fry the Woodland Mushrooms in the olive oil and a bit of seasoning. Fry for 2-3 minutes, than add in the sage and cook for a further 3 minutes until golden and crispy. Add to the mixing bowl with the paste along with the grated cheese

  6. In a separate mixing bowl, whisk the egg whites and cream of tartar until you have soft peaks.

  7. Gradually fold in the egg whites into the mushroom and Goats cheese mixture until it is all fully mixed together. Do this with a metal spoon to make sure you lose as little air as possible.

  8. Spoon the mixture into ramekins, this mixture will fill 6 ramekins so you have spares if need be (these soufflés freeze well as well, just freeze them once cooked and cooled. To reheat, defrost the soufflés and bake in the oven for 20 minutes at 190°C/ 170°C fan/ gas mark 5!)

  9. Place on a baking tray and bake in the oven for 20-30 minutes until risen and golden - serve right away!

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Livesey Brothers Woodland Mushroom Farm

Lowerfields Farm

Packington

Leicestershire

LE651XA

Tel: 01530 415862

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