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Mushroom Parmesan Soufflé
During these many years, all I have done is dreamt food and lived food. I would have dreamt more than a lac times for being appreciated for my culinary skills. And in April 2013, the prestigious magazine Femina, admired this art and gave my blog a place in their national edition. They picked up 50 women across the country (as they completed 50 years), who had a portal and were being influential for those millions of women who aspire to achieve their dream. Being the one on the cover page of the national edition of a Fashion Magazine and that too for my culinary skills, added new wings and opened new avenues for me.
For Mushroom Filling
- 100 gms
- 3 cloves
- 10 ml
- 30 gms
- 1
For Soufflé Filling
- 10 gms
- 100 ml
- 30 gms
- To Taste
- 3 gms
How To Make?
- Slice the mushrooms into fine slices. Slice the garlic too in fine slices. Shred the Parmesan and keep aside.
- In a sauce pan, heat olive oil and sauté garlic and mushrooms till soft along with chilies. Once done, add Parmesan and mix well. Keep it aside.
- In the same pan, heat butter and add in it flour till it gets cooked well. Pour in it milk slowly and keep stirring till it thickens. Season it as needed.
- Add in it the mushroom mix and stir well.
- Once done, keep it aside and bring it to room temperature.
- Add the baking powder and give a quick good stir.
- Grease the soufflé moulds with butter and fill-in the prepared mixture till it covers 75% of the mould. There has to be space for soufflé to rise well while being baked.
- Bake them at 220 degrees Celsius for 12 minutes.
Image Courtesy: www.kraftrecipes.com
- 5 mins
- 20 minutes
- 2
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