| Servings |
soufflé
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Ingredients
salt and pepper, to taste
Wine Pairing
Instructions
MELT butter in saucepan then add heavy cream over low heat, whisk and cook until it reaches a boil.
ADD in salt, onions, garlic and 2 oz comte-gruyere, whisking until cheese is melted.
REMOVE sauce from heat and cover.
PREHEAT oven to 350 degrees.
PLACE dried morel mushrooms in bowl and soak in hot water for 5 minutes. Remove and place on a towel to dry.
PLACE eggs and cornstarch in mixer while the morels are drying. Mix on low setting until egg whites are foamy, frothy and firm. Remove and place in a mixing bowl.
ADD the remaining comte-gruyere cheese, sliced morel mushrooms and 1 oz of prepared sauce mix.
SCOOP mixture and pile up high on a ceramic soufflé bowl.
PLACE in oven for 20 minutes or until the soufflé is golden brown.
REMOVE soufflé from oven and serve with the remaining sauce on the side.
|
Ingredients
salt and pepper, to taste
Wine Pairing
|
Instructions
MELT butter in saucepan then add heavy cream over low heat, whisk and cook until it reaches a boil.
ADD in salt, onions, garlic and 2 oz comte-gruyere, whisking until cheese is melted.
REMOVE sauce from heat and cover.
PREHEAT oven to 350 degrees.
PLACE dried morel mushrooms in bowl and soak in hot water for 5 minutes. Remove and place on a towel to dry.
PLACE eggs and cornstarch in mixer while the morels are drying. Mix on low setting until egg whites are foamy, frothy and firm. Remove and place in a mixing bowl.
ADD the remaining comte-gruyere cheese, sliced morel mushrooms and 1 oz of prepared sauce mix.
SCOOP mixture and pile up high on a ceramic soufflé bowl.
PLACE in oven for 20 minutes or until the soufflé is golden brown.
REMOVE soufflé from oven and serve with the remaining sauce on the side.
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