Cooking For Engineers

[msb1976]

Hi
I've just recently started making souffles. For the most part I'm having success and enjoying myself. I've tried making mushroom souffles a few times and I've found that the cook times are much higher and that they are rising as high as other souffles (even cheese souffles). Is it the butter that I'm cooking the mushrooms in prior to pureeing that could be cause the extra time? or is the problem something entirely different?

That the cooking time is longer isn't so much an issue. But the fact that they aren't rising as high is. Any help you could offer would be much appreciated.

thanks.

[Chef Bob]

This is a common problem when ya want to make a souffle with ingredients with a VERY high moisture content. In addition to the moisture content the added fat from the saute' makes it harder on the the leavener (air).

Try this....pat the mushrooms dry after the saute....add a bit of flour to help provide some structure to the mushrooms before folding in the egg whites. The small amount of flour will help to absorb some of the water the mushrooms release during the baking process...