Wild Mushroom Souffle

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serves 6:
1 C. milk
3 T. cornstarch mixed with 3 T. water

2 C. sliced mixed mushrooms (such as chanterelle, shiitake, oyster, crimini)
2 Shallots, sliced
2 T. butter
1/2 C. white wine
salt and pepper
teaspoon of Rubbed Sage

6 egg yolks, slightly whipped
6 egg whites

1/4 C grated parmesan cheese
1 C grated monterey jack cheese, or other mild cheese

Preheat oven to 365. Butter 6 soufflé dishes (6-8 oz. size). In a small saucepan, heat the milk on medium until scalded. Stir in cornstarch until mixture is very thick. Remove from heat. In a sauté pan, melt butter over medium heat. Add onions add cook until softened. Add mushrooms and continue to cook until softened. Add white wine and let the mixture cook until wine has been reduced to about 2 T. of liquid. Salt and pepper to taste and add teaspoon of rubbed sage. Stir egg yolks in a large mixing bowl. Add a spoonful of the milk mixture to the eggs, while stirring continuously, so as not to cook the eggs. Repeat until all the milk mixture is incorporated. (This is called tempering) Stir in the mushrooms and onions and finally the cheese. Whip egg whites to medium peaks. Add about 1/4 of the whites to the yolk mix and stir in. Gently fold in the remainder of the whites. Distribute the mixture among the six soufflé dishes and bake on a sheet pan for 25-30 minutes. Do not open the oven for at least 15 minutes. Soufflés will be golden brown and very puffy. Serve immediately with some creme fraiche or sour cream on top.