Autumn Recipe: Mushroom & Hazelnut Soufflé
Mushroom & Hazelnut Cheese Soufflé
Why do we so rarely cook soufflés?
They are relatively quick to rustle up, infinitely variable in flavour, utterly delicious and (if you follow the recipe correctly) a culinary triumph! We have made this seasonal soufflé with mushrooms, hazelnuts and mature cheddar cheese.
It can be served as a starter or main course for a dinner party or a lovely supper dish accompanied by a crisp green salad and some French bread.
Ingredients
Serves 4 – 6
Requires a 1 litre Soufflé dish or equivalent
200gm Mushrooms, diced
80g Hazelnuts, finely chopped
A little cooking oil
30g Butter
30g Plain Flour
150ml Milk
Salt, Black Pepper and Cayenne Pepper
1 Table Spoon Dijon Mustard
150g Cheddar Cheese, grated
6 Large Eggs (separated)
Method
Begin by preparing the Soufflé dish – butter the inside, then wrap and tie a sheet of greaseproof paper around the sides to make a cylinder. This enables the Soufflé to rise out of the dish without toppling over the sides.
Fry off the mushrooms and hazelnuts in a little oil. Drain onto kitchen paper to absorb the juices and allow to cool.
Melt the butter in a medium sized heavy based pan over a moderate heat.
Add in the flour, cook and stir for 2 minutes to make a roux.
Slowly add the milk, a little at a time whilst continuing to stir.
Season with Salt, Pepper, a pinch of Cayenne and Dijon Mustard.
Add in the grated Cheese and the Mushroom and Hazelnut mix then remove the pan from the heat.
When you can hold your hand against the warm side of the pan, stir in the egg yolks.
Place the egg whites into a clean dry mixing bowl and use an electric beater to whisk into stiff peaks. (This means the whites should be firm & “dry” holding their shape).
Fold half the whites into the mixture in the pan. Then fold in the second half, keeping the mixture as light and airy as possible.
Gently spoon the Soufflé mixture into the china dish.
At this stage the Soufflé can be kept in the fridge for up to 2 hours before baking.
Preheat the oven to 200’c. Bake the Soufflé for 30 – 35 minutes.
It will have risen out of the dish and be golden brown on top.
Remove the paper surround, then serve immediately to great applause.
Recipe by Peter Gladwin ©
