• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Wild Mushrom and Pasta Souffle

  • Recipe Submitted by on

Category: Pasta, Vegetarian

 Ingredients List

  • 2 c 1% low-fat milk
  • 1/4 c All-purpose flour
  • 1/2 oz Dried porcini mushrooms;
  • -crumbled
  • 5 tb Grated fresh Parmesan cheese
  • 3 tb Salt
  • 9 oz Egg noodles; fine
  • 2 ts 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
porcini and bring sauce to a boil over moderate heat, stirring and scraping
up any flour 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
transfer 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 remaining 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
and 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
smoking and stir in fresh mushrooms. Saute mushrooms, stirring, 1 minute
and cook covered, 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
cooking spray.

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

Preheat boiler. Add just enough water to reserved sauce in pan to reach
consistency 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.

NOTES : This is not a souffle in the traditional sense as it only rises

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