Wednesday, December 22, 2010

Artichoke and Mushroom Soufflé

This is another great recipe I got from Saveur.
Artichokes are a favourite of mine and this souffle is amazing!

6 artichokes, trimmed (read here how to prepare and trim artichokes)
5 tbsp. butter
2 tbsp. olive oil
3 white mushrooms
Freshly ground black pepper
2 tbsp. flour
1 cup milk
3 tbsp. heavy cream
6 eggs, separated
Grated nutmeg
1. Cook artichokes in boiling salted water until tender. Drain, remove leaves, scrape off meat with a spoon, and reserve. Remove and discard choke from heart, then trim heart so it sits flat.
2. Put each trimmed heart into a buttered individual soufflé dish. Use 2 tbsp. of the butter to grease six strips of parchment paper or foil, 12" × 4". Wrap and tie buttered parchment collars around soufflé dishes. Keep in place with kitchen string. Put dishes on a baking sheet.
3. Heat oil in a sauté pan, add mushrooms and reserved artichoke meat. Sauté until mushrooms have released and reabsorbed their juice. Add salt and pepper to taste. Divide mushrooms among artichoke hearts.
4. Preheat oven to 425°. Melt remaining 3 tbsp. butter in a heavy-bottomed pan, and stir in flour. Cook over low heat for 5 minutes, then slowly whisk in milk and cream. Beat in egg yolks one at a time. Season with salt, pepper, and a bit of nutmeg. Continue cooking until thickened.
5. Beat egg whites with a pinch of salt until they stand stiffly in peaks. Carefully fold egg whites into thickened milk mixture. Divide "soufflé" mixture among the soufflés. Place in oven for 15 minutes then lower heat to 375°, continue cooking for another 15 minutes.
6. The soufflés should be served as soon as they are out of the oven.
This article was first published in Saveur in Issue #1

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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.