Porcini and cheese soufflé

Name: Porcini and cheese soufflé
Ingredients: 10 g butter; 1 tablespoon flour for the dishes; 200 g fresh porcini (3 large mushrooms); 1/2 teaspoon fine salt; 1 garlic clove; 5 g fresh parsley; 3 eggs; 2 tablespoons flour; 50 g telemea cheese; 100 g kashkaval

Appetizers - Porcini and cheese soufflé by Corina J. - Recipia

In a wok, the porcini release their water and cook without oil, then go into this porcini and cheese soufflé, browned around the edges and soft in the middle. The beaten eggs keep it airy, while the telemea and kashkaval give it a salty centre dotted with pieces of mushroom. I chop the porcini finely so there isn’t a big piece hiding in a single spoonful. Prep: 20 minutes. Cook: 30 minutes. Rest: 10 minutes. Total: 60 minutes. Serves: 4. About 250 kcal and 15 g protein per serving.

Ingredients

10 g butter
1 tablespoon flour for the dishes
200 g fresh porcini (3 large mushrooms)
1/2 teaspoon fine salt
1 garlic clove
5 g fresh parsley
3 eggs
2 tablespoons flour
50 g telemea cheese
100 g kashkaval

Preparation

1. Butter the dishes, coat them with 1 tablespoon of flour and put them in the fridge. Heat the oven to 200 °C. 2. Clean the porcini and cut them into small dice. Crush the garlic with 1/8 teaspoon of salt. 3. Put the porcini in the hot wok, sprinkle with 1/8 teaspoon of salt and cook for 8 minutes, until no liquid is left in the pan. Add the garlic and parsley for the last minute, stir, then set aside and leave to cool for 10 minutes. 4. Separate the eggs. Mix the yolks with 2 tablespoons of flour, the grated telemea and 80 g of grated kashkaval. 5. Fold in the cooled porcini. Beat the egg whites with 1/4 teaspoon of salt for about 5 minutes, until stiff, then fold them in with a spatula. 6. Divide the mixture between the dishes, leaving about a finger’s width to the rim. Bake for 10 minutes at 200 °C, then lower the temperature to 180 °C and bake for another 10 minutes. 7. Take the dishes out, put 3-4 small pieces from the remaining 20 g of kashkaval on top of each one and return them to the oven for 2 minutes. Serve the soufflé warm.

Notes

For the gluten-free version, replace the 2 tablespoons of flour and the tablespoon for the dishes with the same amounts of rice flour; keep the eggs and dairy as they are. When I made it for guests, I served it with dried bean salad. I put some of the porcini I picked aside to dry, and for the soufflé I choose firm ones with no soft spots. Small, tender porcini soften more quickly in the wok, so turn off the heat when there’s no liquid left in the pan. Once it cools, it sinks quite a bit, like a puffed-up omelette; I keep it in the fridge for no more than 3 days.