French Market Recipe 2024 34 Champignons farcis au soufflé au Cantal Mushrooms filled with Cantal cheese souflee

French Market Recipe 2024 34
Champignons farcis au soufflé au Cantal
Mushrooms filled with Cantal cheese souflee

Ingredients for 8 servings

• 8 large brown field mushrooms, about same size, with curved sides
• 90g flour
• 90g butter
• 700ml milk
• 3 large eggs
• 8 slices of bacon (optional)
• 4 large cloves garlic
• Bunch of fresh parsley
• ½ teaspoon herbes de Provence from the French Market shop
• 200g Cantal d’Auvergne 
• Slices of old baguette for croutons
• Olive oil for frying croutons 300g butter

Directions:

1. Remove stalks from mushrooms and chop the stalks into small pieces
2. Peel and chop garlic finely
3. (Optional) Cook bacon in frying pan until crisp. Remove from pan, leave on a dish to cool then crumble into small pieces
4. Fry chopped garlic in bacon fat (or olive oil) until lightly golden
5. Add chopped mushroom stalks and cook gently until tender
6. Chop about 10 large leaves of parsley finely. Keep at least 8 sprigs aside to decorate
7. Grate the Cantal cheese

8. Slice the baguette into thinnish pieces
9. Cut butter in small chunks and gently melt in a heavy based saucepan
10. Add the flour in one go and stir in with a wooden spoon
11. Cook gently for a few minutes until light gold in colour, stirring all the time
12. Remove pot from heat and pour in the milk all at once, stir briskly with a wooden spoon until blended
13. Return pot to heat continue stirring gently until sauce thickens
14. Add in half the grated cheese, garlic, mushroom bits, Herbes de Provence and stir until blended
15. Add salt and pepper to taste
16. Remove from heat and allow to cool a bit. (Can be refrigerated until needed)
17. Fry the baguette slices in olive oil until golden brown and crisp
18. Remove from heat. When cool crunch up the pieces into small bits
19. Preheat the oven to 200C degrees
20. Separate the egg yolks from the whites into different bowls
21. Place the mushroom caps upside down on a greased baking tray
22. Stir the egg yolks one at a time into the bechamel sauce, beating in well with a wooden spoon
23. Whisk the egg whites in a separate bowl until stiff
24. Slowly mix stiff white into the sauce with a spatula, lifting the mixture high to get as much air as possible
25. Spoon the mixture into the mushroom caps until about 2/3 full
26. Sprinkle the other half of the grated cheese over the mixture
27. Bake in the oven for 20 – 30 minutes until the soufflés have risen and are firm to touch
28. Once the mushroom soufflés are cooked, place onto plates straightaway, sprinkle the croutons and bacon bits over and around the mushrooms and decorate with a sprig of parsley

Serve straight away as the soufflé sinks quickly, accompanied by a glass of Pavillon St Pierre from the Rhone valley by Chapoutier available from our shop or online at www.frenchmarket.co.za.

Serve on a plate accompanied by a glass of La Cabane or chilled Marsala available from our shop or online at www.frenchmarket.co.za.

Bon Appétit!