Casey's tip: This is not a temperamental souffle. You can even open the oven door and take a peek!Use any kind of mushrooms you like. We used shitake and crimini. These can be made a day ahead and placed in a 350 degree oven for 10 minutes to reheat. ------------- See Recipe Below
Souffle d'Oeuf et de Gruyere with Sauteed Mushrooms
2 tbl butter plus 2 tbl for ramekins 1/3 c flour 2/3 c milk 1 c ricotta 4 egg yolks 2 tbs each: chopped parsley, thyme, rosemary 1/3 c grated gruyere cheese 6 egg whites
1 tbl butter 3 cups assorted mushrooms 1 tsp finely chopped rosemary salt and pepper to taste
Preheat oven to 350 degrees F. Brush the inside of 6- 3/12 inch ramekins with melted butter. Melt the rest of the butter in a sauce pan on medium-low heat. Stir in flour to make a paste. Let this cook for 2 minutes to cook out the raw flour taste. Slowly whisk in the milk and cook, whisking often, until the mixture thickens and little bubbles appear on the sides of the pan, approximately 5-7 minutes. Do not let the mixture boil. Remove from heat. Let cool for 5 minutes. Add in ricotta, yolks, herbs and gruyere. Season well with salt and pepper.
Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form. Gently fold the whites through the ricotta mixture. Fill the ramekins just to the top. Place in a baking dish and pour in enough boiling water to come half way up the sides. Bake for 30 minutes or until the souffl?s are browned and risen. In the meantime, roughly chop the mushrooms. Melt the butter in a sautee pan.
To finish: Remove the souffl?s from the oven and spoon mushrooms over top. Serve immediately
Recipe courtesy of Casey Solomon for Sunday Suppers