. . : Wild Mushrom and Pasta Souffle Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Wild Mushrom and Pasta Souffle
Category Pasta
Total Hits 1267
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

2 c 1% low-fat milk

1/4 c all-purpose flour

1/2 oz dried porcini mushrooms -- crumbled

5 tbsps grated fresh Parmesan cheese

3 tbsps salt

9 ozs egg noodles -- fine

2 tsps olive oil

1 lb wild mushrooms -- sliced

cooking spray 4 lg egg whites

In a saucepan whisk milk in a stream into flour until smooth. Add dried porcin i and bring sauce to a boil over moderate heat, stirring and scraping up any fl our clinging to bottom of pan. Add salt to taste and cook over moderately low heat, stirring, about 5 minutes.

Pour sauce through a sieve into a bowl, pressing hard on mushrooms, and transfe r cooked mushrooms to a cutting board. Mince cooked mushrooms fine and return to sauce. Transfer 1/4 c sauce to a small saucepan and reserve. Into remainin g sauce whisk 3 tbsp Parmesan cheese and salt and pepper to taste and reserve.

In large kettle bring 4 qts water and salt to boil for noodles. Add noodles an d boil 40 seconds. Drain noodles in colander and transfer immediately to bowl of cold water. Drain noodles immediately and transfer to a bowl.

In non-stick skillet heat oil over moderately high heat unti hot but not smokin g and stir in fresh mushrooms. Saute mushrooms, stirring, 1 minute and cook co vered, over moderately low heat 3 minutes or until wilted and tender. Increase heat to moderately high and saute mushrooms, uncovered, stirring until all of liquid mushrooms give off is evaporated. Stir mushrooms into noodles.

Preheat oven to 375? and spray a 9" round baking dish or gratin dish with cookin g spray.

In a large bowl with an electic mixer beat egg whites with a pinch salt until t hey just hold stiff peaks. Partially fold whites into sauce in bowl and fold n oodle mixture in gently. Transfer mixture to baking dish and sprinkle with rem aining 2 tbsp of Parmesan cheese. Bake in middle of oven 25 minutes or until j ust set in center and slightly puffed.

Preheat boiler. Add just enough water to reserved sauce in pan to reach consis tency of heavy cream and heat until just heated through. Broil souffle about 4 " from heat until crisp and golden, about 30 seconds.

Serve souffle with a small amount of sauce spooned around each serving.

Render: 0.001 Sec ¦ By AhmBay