INGREDIENTS

INSTRUCTIONS

Place dried mushrooms in small bowl. Pour boiling water over and let them
soak 20 minutes. Drain mushrooms, reserving soaking liquid. Strain liquid
through cheesecloth. Process mushrooms in food processor or blender until
pieces are size of red pepper flakes. Grease souffle dish with 2 teaspoons
olive oil. Sprinkle dish with Parmesan as if dusting with flour. Heat
remaining 1 tablespoon olive oil over medium-low heat in small skillet. Add
garlic and shallot and cook, stirring often, until softened and aromatic, 3
to 5 minutes. Add cornstarch and gradually whisk in 1 1/2 cups reserved
porcini liquid, making up difference with water if necessary. Raise heat to
medium-high and bring to liquid to boil, stirring constantly. Boil until
thickened, about 3 minutes. Place mixture in large bowl. Add mushrooms and
salt. Let mixture cool to room temperature. Beat egg whites and cream of
tartar to stiff peaks. Fold 1/4 of beaten egg whites into mushroom mixture.
Fold in remainder of beaten egg whites. Spoon into souffle dish and bake at
325 degrees until thin metal tester or toothpick comes out clean, about 1
hour. Meanwhile make Parmesan Cream Sauce: Rub small skillet with cut edges
of garlic clove. Leave clove in pan. Add butter and melt over low heat.
Stir in flour and cook 3 to 5 minutes over very low heat. Stir in milk;
bring to boil. Remove from heat and add cheese, stirring until melted.
Serve souffle immediately, topping each serving with Parmesan Cream Sauce
and 1 teaspoon white truffle oil. Yields 6 to 8 servings.
Each of 8 servings, without Parmesan Cream Sauce: 123 calories; 455 mg
sodium; 10 mg cholesterol; 6 grams fat; 11 grams carbohydrates; 6 grams
protein; 0.65 grams fiber
Recipe Source: Los Angeles Times - 12-27-1998
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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