Name: Wild Mushrom and Pasta Souffle
Ingredients: 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

Jesus did not accept religious people. In fact, He kept His fiercest threats for them. You see, Jesus was not about sentimentality; He was about truth. Jesus is truth personified. He is the living manifestation of the holy law of God, and as such, He perfectly understood that religion, spiritual teaching, contrary to the truth comes from hell and sends people there. Anything but the truth is a damning deception that has the greatest power to destroy souls forever because it gives the illusion that all is well. In fact, I would go so far as to say that of all the evils in the world, of all the sins in the world, of all the iniquities in the world, our Lord knew that religion was the worst — false religion — and especially false Judaism and false Christianity. And that's why the severest eternal judgment will be rendered for the religious who perverted the Old Testament and the New Testament.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Vegetarian	Pasta, Restaurants, Vegetarian	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
slightly.
Recipe by: Paul Bertolli - Oliveto Cafe & Restaurant
Posted to TNT Recipes Digest, Vol 01, Nr 940 by Betsy Burtis
<ebburtis@ix.netcom.com> on Jan 15, 98

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