Mushroom Soufflé with Prosciutto
- Peanut free
- Low carb
- Nut free
Ingredients
- 1/4 cup (60 mL) butter
- 1/2 cup (125 mL) grated Parmesan cheese
- 3 tbsp (45 mL) minced shallots
- 2 cups (500 mL) finely chopped mushrooms
- 1/4 cup (60 mL) all-purpose flour
- 1-1/4 cups (300 mL) milk
- 1/2 tsp (2 mL) salt
- Pinch each black pepper and nutmeg
- 6 egg, separated
- 2 tbsp (30 mL) minced fresh parsley
- 2 oz (60 g) thinly sliced prosciutto, chopped
- Pinch cream of tartar
Preparation
With 1 tsp/5 mL of the butter, butter 8-inch/2.5 L soufflé dish. Sprinkle side and base with 2 tbsp/30 mL of the cheese; set aside. Preheat oven to 425F/220C.
In saucepan, melt remaining butter over medium heat; cook shallots until softened, about 2 minutes. Add mushrooms; fry until softened, 2 to 3 minutes. Sprinkle in flour; cook, stirring, for 1 minute. Stir in milk, salt, pepper and nutmeg; bring to simmer and cook, stirring constantly, until thickened, about 3 minutes.
Remove from heat; let cool slightly. Scrape into large bowl. Whisk in egg yolks; stir in parsley, prosciutto and remaining cheese.
In separate bowl, beat egg whites with cream of tartar until stiff peaks form; fold one-third into mushroom mixture. Gently fold in remaining whites until fully incorporated with no white streaks showing and scrape into soufflé dish.
Place in centre of oven; reduce heat to 400F/200C and bake until puffed and browned, 30 to 35 minutes.
Makes 4 servings.
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