Ingredients for Creamed Mushroom Puff
- Fresh Mushrooms
- 2 tablespoons butter
- All Purpose Flour
- 1 1/2 cups whole milk
- 1/2 cup heavy whipping cream
- Parmesan Cheese
- 1/2 teaspoon salt
- Eggs
- Ground Red Pepper
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How to Make Creamed Mushroom Puff
- Melt 2 tablespoons of butter in a medium saucepan over medium-low heat. Add 1 pound of sliced cremini mushrooms and cook, stirring frequently, until tender (about 8-10 minutes).
- Sprinkle in 1/4 cup of all-purpose flour and stir continuously until a smooth paste forms (about 1 minute).
- Gradually whisk in 1 1/2 cups of whole milk and 1/2 cup of heavy whipping cream. Continue stirring constantly until the sauce thickens and becomes bubbly (about 5-7 minutes).
- Remove from heat and stir in 1 cup of shredded Gruyère cheese (or similar), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the cheese is melted and incorporated.
- In a separate bowl, beat 4 large egg yolks until pale and thick. Gradually whisk the egg yolks into the mushroom mixture.
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold 1/4 of the egg whites into the mushroom mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being sure not to deflate the mixture.
- Butter a 1-quart soufflé dish generously. Pour the mushroom mixture into the prepared dish.
- Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the puff is golden brown and puffed up.
- Serve immediately! Enjoy the light and airy texture with a side salad or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
5g
Fat
68g
Carbs
5g
