Savory Creamed Mushroom Puff
Indulge in the rich, earthy flavors of our Savory Creamed Mushroom Puff, a delightfully creamy dish perfect for breakfast or brunch. This soufflé-style creation combines the luxurious textures of fresh mushrooms with a velvety cream base, elevated by the addition of Parmesan cheese and a hint of spice. The careful folding of whipped egg whites gives it a light, airy quality, ensuring that every bite is a perfect balance of savory and sophisticated. Originally inspired by the timeless recipes from 'The Company's Cookin' by the Rouse Company of Maryland, this dish is sure to impress your guests and satisfy your cravings for mushroom decadence.
4
Servings
180
Calories
9
Ingredients
Ingredients
Fresh mushrooms, sliced
1/2 lb (sliced)
Butter
1/4 cup (melted)
All-purpose flour
1/2 cup (plain)
Milk
1 cup (whole)
Whipping cream
1/4 cup (heavy)
Parmesan cheese, fresh, grated
2 tablespoons (freshly grated)
Salt
1/2 teaspoon (to taste)
Large eggs
3 (separated)
Ground red pepper
1 pinch (to taste)
Instructions
1
In a medium saucepan, melt the butter over medium-low heat. Add the sliced mushrooms and sauté, stirring constantly, until they are tender and golden.
2
Sprinkle in the flour, stirring until well blended. Cook for 1 minute to eliminate the raw flour taste, stirring constantly.
3
Gradually whisk in the milk and whipping cream, continuing to cook over medium heat while stirring constantly. Cook until the mixture thickens and starts to bubble, about 5-7 minutes.
4
Remove the saucepan from heat and stir in the grated Parmesan cheese, salt, and ground red pepper, ensuring the cheese is fully melted and incorporated.
5
In a separate bowl, beat the egg yolks until they become thick and pale in color. Slowly stir about a cup of the hot mushroom mixture into the beaten egg yolks to temper them, then quickly add this egg yolk mixture back into the mushroom mixture, stirring until just combined.
6
In another clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold one quarter of the beaten egg whites into the mushroom mixture to lighten it. Then, carefully fold in the remaining egg whites until no white streaks remain, taking care not to deflate the mixture.
7
Spoon the light and fluffy mixture into a buttered 1-quart soufflé dish, smoothing the top.
8
Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes, or until the soufflé is puffed up and set. Avoid opening the oven door during baking to prevent it from collapsing.
9
Serve immediately for the best texture and flavor.
Nutrition Information
12.5g
Fat
10g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Creamed Mushroom Puff?
It is a light and airy soufflé-style breakfast or brunch dish made with fresh mushrooms, a creamy Parmesan base, and whipped egg whites.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
What are the primary ingredients for the mushroom puff?
The main ingredients include fresh mushrooms, butter, all-purpose flour, milk, whipping cream, Parmesan cheese, and large eggs.
What is the calorie count per serving?
Each serving contains approximately 180 calories.
How much fat is in one serving of the Savory Creamed Mushroom Puff?
There are 12.5 grams of fat per serving.
What is the protein content per serving?
Each serving provides 6.25 grams of protein.
How many carbohydrates are in each serving?
There are 10 grams of carbohydrates per serving.
What type of mushrooms should I use?
The recipe calls for 1/2 pound of fresh, sliced mushrooms.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
How long does the dish need to bake?
Bake the soufflé for 40 to 45 minutes until it is puffed and set.
What size dish is required for baking?
You should use a buttered 1-quart soufflé dish.
Why shouldn't I open the oven door during baking?
Opening the oven door can cause the temperature to drop and may lead to the soufflé collapsing.
How do I prepare the egg whites?
Beat the egg whites with an electric mixer on high speed until stiff peaks form.
How do I incorporate the egg whites into the mushroom mixture?
Gently fold in one quarter to lighten the base, then carefully fold in the rest until no white streaks remain.
What is the purpose of tempering the egg yolks?
Tempering involves adding hot liquid slowly to the yolks to raise their temperature without scrambling them.
Is this recipe suitable for vegetarians?
Yes, this dish is classified under the vegetarian tag.
What spice adds heat to this dish?
A pinch of ground red pepper is used to provide a hint of spice.
What kind of cheese is used in the recipe?
The recipe uses 2 tablespoons of freshly grated Parmesan cheese.
Should I use whole milk or cream?
The recipe uses both 1 cup of whole milk and 1/4 cup of heavy whipping cream for a rich texture.
How should the mushrooms be cooked initially?
Sauté the sliced mushrooms in melted butter over medium-low heat until they are tender and golden.
Can I use different types of flour?
The recipe specifies 1/2 cup of all-purpose flour for the roux.
When is the best time to serve the mushroom puff?
It is best to serve the dish immediately after baking to enjoy its full height and texture.
What inspired this recipe?
This dish was inspired by 'The Company's Cookin' by the Rouse Company of Maryland.
How much salt is recommended?
The recipe suggests 1/2 teaspoon of salt, or more to taste.
Do I need to grease the baking dish?
Yes, the 1-quart soufflé dish should be buttered before adding the mixture.
How do I know when the flour is cooked enough?
Cook the flour and butter mixture for about 1 minute while stirring to eliminate the raw flour taste.
What should the egg yolks look like after beating?
Beat the yolks until they are thick and pale in color.
Is there any sugar in this recipe?
The nutritional data indicates no sugar is present in this savory dish.
Can I substitute the butter?
While butter is recommended for flavor, a similar fat like margarine could be used, though it may alter the taste.
What are the main meal categories for this recipe?
It is categorized as a breakfast and brunch dish.