Italy Sformato di Funghi (Mushroom Soufflé)
Sformato comes from the Italian sformare, meaning “to turn out from a mold.” In the case of sformato de funghi, what is turned out is a cross between a savory custard and a soufflé. Sautéed mushrooms are blended with a creamy béchamel sauce and grated parmesan before being poured into a soufflé dish and baked. When unmolded, the sformato possesses the elegant allure of a delicate sculpture. For an equally striking presentation, the funghi mixture can be baked in six individual ramekins. Recipe Servings: Serves 6
Prep Time
5 minutes
Cook Time
1 hour 25 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 1/2 cups (275 g) mushrooms, chopped
- 6 Tbsp (90 g) butter
- 1 shallot, finely chopped
- 1/3 cup (40 g) all-purpose flour
- 1 1/2 cup (360 ml) milk
- 1/3 cup (33 g) Parmesan, freshly grated
- 5 egg yolks
- 1/2 cup (120 ml) heavy cream
- nutmeg, grated
- salt to taste
- Freshly ground black pepper to taste
Directions
- In a saucepan, melt 4 tablespoons (60 g) of butter over medium heat. Stir in flour and mix to form a paste.
- Add milk to pan and whisk mixture until smooth. Continue whisking while bringing sauce to a boil, then reduce heat and simmer for another 15 minutes until béchamel sauce is completely blended, with the consistency of heavy cream. Season with salt and pepper, then transfer sauce to a bowl. Cover and set aside.
- Preheat oven to 350°F (180°C) and butter a 3- to 4-cup ceramic soufflé dish.
- In a pan, melt remaining 2 tablespoons (30 g) of butter over low heat. Add shallot and sauté until tender, around 4 minutes.
- Stir in mushrooms, season with a pinch of salt, and sauté for about 3 minutes. Add cream and simmer gently for around 5 minutes, until about half the liquid has evaporated.
- Add sautéed mushrooms to béchamel sauce, then stir in egg yolks and parmesan. Season with salt, pepper and grated nutmeg, stirring gently until mixture is blended.
- Pour mushroom mixture into soufflé dish and place in a roasting pan filled halfway with hot water. Transfer pan to preheated oven and bake sformato until perfectly set, around 45 minutes.
- When sformato is done, remove soufflé dish from pan and let it sit at room temperature for 5 minutes.
- With a sharp knife, carefully “unmold” the sformato. Invert the mold and transfer sformato to a serving plate. Slice and serve.
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