Soufflé Recipe

This is a delicious recipe I have to offer to you today. It is quite tasty and it is certainly reasonable enough. It is fairly simple to achieve but when it comes to fourth characteristic that rounds out my four necessities to qualify as an entry to you, well it would be irresponsible of me to not tell you that it is slightly more indulgent than the usual healthy fare I consistently provide to you. On the other hand, it is a perfectly wonderful autumn dish to enjoy with family, friends, or party guests. This soufflé recipe works great as a warm appetizer filled with rich, creamy textures and is sure to invoke plenty of questions on how you made it and where you got your recipe. I really won’t mind if you take claim as it being your own creation but please at least do me the favor of steering them in the direction of this inspiring blog post.

Mushroom, Crab And Artichoke Soufflé Recipe For Four

Ingredients

  • 1 lb. baby bella mushrooms sliced
  • 1 lb. jumbo lump crab meat thoroughly cleaned
  • 7 oz. jar of quartered artichoke hearts drained
  • 1 bulb of shallot minced
  • ¼ lb. cooper sharp cheese roughly broken into pieces
  • ½ cup of cooking sherry
  • ¼ cup of heavy cream
  • 2 eggs whisked thoroughly
  • ¼ stick of butter
  • ¼ cup of flour
  • Coarse ground black pepper, kosher or sea salt, fine ground red pepper, and fine ground nutmeg

How To Make Your Mushroom, Crab And Artichoke Soufflé

You will need to pre-heat your oven to 375 degrees. Prepare your oven safe 2 quart Cornish cooking dish by buttering the bottom and sides and lightly applying a coat of flour to the butter until flour is firmly stuck to all the buttered areas. In a large sauté pan over medium-high heat, begin melting the rest of your butter. Add your shallots and as they begin to sweat add your mushrooms. As the liquid from the mushrooms begins to cook off, add your quartered artichoke hearts and jumbo lump crab meat. Stir the mixture well and add your sherry. Allowing again the liquid to cook off, when it has almost all evaporated, turn off the heat. In a large mixing bowl, combine your whisked eggs, heavy cream, cheese pieces, and your spices. A pinch of each or to your own taste. Now combine the contents of the saute pan and the mixing bowl into your oven safe cooking dish and bake for about 45 minutes. I often turn the broiler on for the last 5 minutes to make the top a nice bubbling golden brown. Enough said, serve and enjoy.

Happy eating!

Image: iStockPhoto

At the age of 14 Derek got his first of many jobs in the food industry. A relatively small pizza chain with locations mainly in malls along the northeast. After learning the ins and outs from top to bottom and front to back of pizza and fast food Italian Derek expanded his culinary knowledge with 2 years of formal schooling. After Derek’s schooling he worked as an executive chef for a number of cutting edge Italian, Mediterranean, and Pacific Rim fusion eateries before shifting his focus towards a more journalistic approach. There is an unbelievable amount of curious creations out there to be explored and enjoyed and Derek intends to find and try as many of them as he can. Happy Eating… Derek Von Weber