Mushroom souffles (From St Albans & Harpenden Review)

Mushroom souffles

2:47pm Thursday 6th April 2006 in

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THEY have a delicate or strong taste, a slippery texture and there's a host of different varieties available all year round. Mushrooms are simply deliciious.

My experience with mushrooms has been broadened while being over here in England. There are so many more types available here and in Europe than there are readily available in Australia and although the wild varieties are pricey they are affordable when used correctly.

I love going to the mushroom market in St Christopher's place in Autumn. It always reminds me to try something new.

In the United Kingdom alone there are more than 6,000 different species, not all of which are edible.

The mushroom is a fungus that grows in cool damp places in woodland or meadows, where the soil is rich in natural mulch.

They also do an important job in the countryside. In order to collect mushrooms, it is essential to be able to identify them properly. The mushroom industry in Britain was once a large industry although countries like Belgium and Holland have taken over as leaders because of price and ease of cultivation.

Britain, however, still plays a huge part in science and education.

I think the best type of mushrooms to be found in our supermarkets and markets are chestnut mushroom (also known as buttons), portabella (or small flats) and Portobello (large flats).

They are brown in colour, have a stronger, more mushroomy flavour and a firmer texture than the commonly available cultivated mushroom.

There are of course the favourite French chanterelles, the morel that is part of the truffle fungus and the porcini mushroom in Italy.

To use the expensive varieties in risotto for example I would use half fresh, mostly to garnish so you can experience the flavour on its own and dried, including the liquid for intensity.

Buttons are ideal for using whole, or sliced, raw in salads, in casseroles, stir-fried, or sauteing in butter and olive oil for use in sauces and prepared dishes.

Cups are great sauted or stuffed and the large flat mushrooms, which have the best flavour, can be the basis of a meal, stuffed, grilled or baked.

Mushrooms are about 90 per cent water. They are low in calories (25 per 100g) and very low in fat (approximately 2 per cent) but relatively high in protein (approximately 5 per cent). This protein is second only to pulses in its amino acid content and approximately 80 per cent is easily digested.

Mushrooms are high in beneficial minerals and vitamins. Mushrooms are one of the few dietary sources of vitamin D and the B vitamins they contain help your body release energy from food. Mushrooms are good for you.

* Ruth Hurren is the head chef at Darcys restaurant, St Albans, telephone 01727 730777.

Mushroom souffles

Preparation:

Heat oven to 190c.

Some buttered small ramekins

To make pure:

Sautee your mushrooms with a small amount of garlic, shallots and parsley. Reduce the liquid until nearly all evaporated, you are after a purree of mushrooms not water. Allow to cool.

Ingredients:

5 egg yolks; 1 3/4 cups of your favourite mushroom pure; 5 egg whites, beaten stiffly and salt and pepper.

Method:

Add egg yolk to cooled puree, fold a spoonful of egg whites and then the rest of the egg whites a plastic spatuala is ideal for this task.

Pour the mixture into the ramikin and cook for 15 20 minutes without opening the door. Wait until the mixture has filled the mould and become brown on top.