Souffléd potato with porcini mushrooms

Season
Autumn/Winter
Skill level
Simple
Preparation Time
20 minutes
Cooking Time
20 minutes
Serves
Serves 4

Here’s a delicious gluten-free vegetarian soufflé that would make an ideal starter or light lunch. You can make the mashed potato fresh or use up some that’s left-over. You’ll just need to heat it up before mixing.

Ingredients

  • 300g hot mashed potato (Desiree is a great masher, but you can use any creamy all-rounder)
  • 10g Porcini mushrooms, soaked in 2 tbsp hot water
  • 2 chestnut mushrooms, finely chopped
  • 1 tbsp (15g) red onion, very finely chopped
  • 30g butter
  • Polenta for dusting
  • 2 large eggs, separated plus one extra egg white
  • Sea salt and pepper
  • Chopped parsley to garnish

Method

  1. 1Grease four ramekin dishes with butter and dust with polenta
  2. 2Preheat oven to 200°C / Fan 180°C / Gas 6.
  3. 3Drain the porcini mushrooms and chop finely. Gently fry the porcini mushrooms, chestnut mushrooms and red onion in the butter & 1 tsp oil until softened.
  4. 4Add the cooked mushrooms to the hot mashed potato. Stir in the egg yolks and mix well. Season .
  5. 5Whisk the egg whites until stiff and gently fold them into the potato mixture.
  6. 6Divide the mixture between the prepared ramekins.
  7. 7Bake for 16-18 minutes until risen and golden.
  8. 8Sprinkle with chopped parsley before serving.