Twice-Baked Mushroom Soufflés with Morel Sauce

Name: Twice-Baked Mushroom Soufflés with Morel Sauce (Soufflés à la Suissesse aux Champignons, Sauce Morilles)
Yield: Makes 8 First-Course Servings
Cuisine: French
Ingredients: ½ tablespoons softened butter; 4 tablespoons [25 g] finely grated Parmigiano-Reggiano or grana padana; 1 large shallot or small onion, chopped fine; 1 large shallot or small onion, chopped fine; 12 ounces [350 g] mushrooms or mushroom stems, chopped fine (but not puréed) by hand or in a food processor; 12 ounces [350 g] mushrooms or mushroom stems, chopped fine (but not puréed) by hand or in a food processor; 3 tablespoons butter; 3 tablespoons butter; 4½ tablespoons flour; 1¼ cups [300 ml] milk; ½ cup (about 1½ ounces/50 g) finely grated Parmigiano-Reggiano; ½ cup (about 1½ ounces/50 g) finely grated Parmigiano-Reggiano; very small pinch of nutmeg 5 large eggs, separated; very small pinch of nutmeg 5 large eggs, separated; small pinch of cream of tartar (if you’re not using a copper bowl); 1 ounce [30 g] dried morels, soaked for 30 minutes in ½ cup [125 ml] semidry Madeira or sherry; 1 ounce [30 g] dried morels, soaked for 30 minutes in ½ cup [125 ml] semidry Madeira or sherry; 1 ounce [30 g] dried morels, soaked for 30 minutes in ½ cup [125 ml] semidry Madeira or sherry; 1 cup [250 ml] heavy cream; salt; pepper

Soufflés à la Suissesse aux Champignons, Sauce Morilles

Preparation info

Makes
8
First-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

These soufflés are almost identical to the soufflés à la Suissesse given above, except that 1 cup [70 g] of duxelles (finely chopped mushrooms cooked down until dry) is added to the béchamel base, the amount of cheese is reduced in the base and left out of the finishing sauce, and creamed morels, inste

Ingredients

Europe
France
Main course
Mediterranean
Vegetarian

Ingredients

Method