Porcini souffle
Porcini mushrooms, also called cepes, are available dried in most specialty markets. Serves 6.
| Melted butter (for the dishes) | |
| 1 | cup dried porcini mushrooms |
| 1 | cup hot water |
| 2 | egg whites |
| 3 | egg yolks |
| 3 | tablespoons butter, at room temperature |
| ½ | cup grated Parmesan cheese |
| 3/4 | cup whole milk |
| ¼ | cup flour |
| ¼ | teaspoon salt |
2. In a bowl, combine the mushrooms and water. Cover the mushrooms with a small plate to keep them submerged and let sit for 15 minutes. Remove the mushrooms from the water, squeezing them to extract as much liquid as possible.
3. Set the oven at 400 degrees. Bring a tea kettle full of water to a boil.
4. Using an electric mixer, beat the egg whites until they hold stiff peaks.
5. In a mixing bowl, stir the yolks to break them up.
6. In a food processor, work the mushrooms by pulsing the machine on and off until the mushrooms are finely chopped but not pureed.
7. Stir together the yolks, butter, and Parmesan until well combined, then stir in the mushrooms.
8. In a heavy saucepan over medium heat, warm the milk, whisking constantly. Gradually add the flour and salt, still whisking, until the mixture thickens. It should pour easily. Stir the milk mixture into the mushrooms. Carefully fold in the beaten whites.
9. Using a large spoon, divide the souffle mixture among the ramekins, filling each one almost to the top. Open the oven, partly pull out the rack you are going to use, and set a roasting pan on the rack. Set the ramekins in the roasting pan and pour boiling water from the kettle into the pan at the sides until it comes halfway up the sides of the dishes. Push the rack back in, working carefully so you do not spill the water, and close the oven door.
10. Bake the souffles for 50 to 60 minutes or until they are puffed and golden brown. Serve at once.
Adapted from Il Capriccio
