Secret Ingredient Mushroom Soufflé

Secret Ingredient Mushroom Soufflé

Secret Ingredient Mushroom Soufflé

I’ve been waiting patiently for this week’s edible item to come up in our 38 Power Foods blog group. The simple and unassuming egg is the power pick of the week and I’ll be making something that only the egg can do —the soufflé. From a cook’s perspective, eggs are one of the most versatile foods around. But, they also contain all the essential amino acids, they’re high in protein, low in calories, and help to make you feel satiated. Eggs are also a good source of vitamin D and B12.

This week I was in the mood for some experimentation because last year I came across a delicious whole wheat Mac ‘n cheese recipe in Mark Bittman’s The Food Matters Cookbook. Mark’s creamy sauce isn’t made with milk ­—it’s made with, surprise… cauliflower. Yeah! And it’s good too! So, I thought why not use this creamy cauliflower sauce in a soufflé to pump up the amount of plant food in the recipe. It worked. I got a good rise on the soufflé, about 2.5 inches. It didn’t rise above the bowl because was too big for the number of eggs in the recipe, but it rose as it should. Only those with keen taste buds might uncover a faint flavor of cauliflower; the mushrooms disguise it well. I served it with red bell pepper sauce, but you could also serve it with your favorite tomato sauce. My son loved it. And by the way, that’s a good sign if you have finicky eaters. Enjoy this secret ingredient mushroom soufflé.

 

Servings: 6                        Prep Time: 25 minutes           Bake Time: 42 to 45 minutes

Ingredients: 

2-½ tablespoons olive oil

1/3 cup dry bread crumbs

1 pound mushrooms, cleaned, and end tip cut off and discarded

1-½ cups cauliflower cream sauce

¾ teaspoon Herbs de Provence

6 large eggs, at room temperature

½ cup Gruyere cheese, shredded

¼ teaspoon sea salt

¼ teaspoon white pepper

 

Ingredients for the white sauce: (for both the soufflé and the spinach basil sauce)

1/3 pound cauliflower

2 cups low-sodium vegetable stock, or chicken stock

2 bay leaves

1/4 teaspoon sea salt

1 tablespoon olive oil

2 tablespoons flour

 

Preliminary Steps. Place an oven rack just below the middle position in the oven, and pre-heat the oven to 350°. Oil an 8-cup soufflé dish and dust it with 1/3 cup dry bread crumbs. Set it aside.

For The Sauce Base:

1. Chop 1/3 pound of cauliflower and cook it until it is tender in 2 cups of vegetable, or chicken stock, along with 2 bay leaves and ¼ teaspoon sea salt.

2. When the cauliflower is very tender remove the bay leaves. (If you separate the cauliflower from the sauce, you should have about 1 cup and 2 tablespoons to 1-¼ cups remaining cups of stock. If you have less add a little water or stock until you have at least 1 cup and 2 tablespoons.) Blend the stock and the cauliflower until the sauce is very smooth.

3. Heat 1 tablespoon of olive oil in a 2-quart sauce pan, and add 2 tablespoons of flour. Cook the flour 3 to 4 minutes over medium-low heat stirring constantly with a whisk, and then add 1-½ the cauliflower mixture. Stir until it thickens up, and set this sauce aside while you prepare the mushrooms.

For the Soufflé:

Processed Mushrooms

Processed Mushrooms

1. Use a food processor to finely chop the mushrooms in two batches until they resemble fine gravel. Next, place the mushrooms in an 8-inch pan with one tablespoon olive and cook them until all the moisture they release evaporates and they are pretty dry. Cool them a couple of minutes.

2. Separate the egg yolks from the egg whites.

3. In a large bowl, mix the egg yolks, mushrooms, shredded Gruyere, 1-½ cups of the cauliflower white sauce, the Herbs de Provence, and the white pepper.

4. Beat the egg whites with ¼ teaspoon sea salt until the whites hold a stiff peak.

5. Gently fold the egg whites into mushroom mixture and then pour the mixture into the previously prepared soufflé pan. Bake at 350° about 40 to 45 minutes.

 

References:

If you are a blogger and would like to take part in our group blogging about Power Foods: 150 Recipes with the 38 Healthiest Ingredients, (from the editors at Martha Stewart’s Living Magazine) we’d love to have your company. Contact: Mireya(at)myhealthyeatinghabits.com for details.

 

Check out what these other bloggers have cooked up!  Alyce - More Time at the Table, Ansh - Spice Roots,  Jeanette - Jeanette’s Healthy Living,  Martha - Simple-Nourished-Living, Minnie – The Lady 8 Home, Mireya - My Healthy Eating Habits This posted can be seen at Full Plate ThursdayPennywise Platter and Fresh Bites Friday

 

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