Dallas Symphony Orchestra

With Your Wine Mushroom And Ham Souffl

Soufflés befuddle most of us, even though they’re just a fancy version of a baked omelet. This is made without fancy equipment. But if the directions still seem intimidating, just sauté the vegetables, mix with the eggs, and bake in a 375° oven for 20-30 minutes until the eggs set. Any rosé is a wonderful match with this.

GROCERY LIST

3 egg yolks, 5 egg whites

4 oz chopped ham

1 c sliced mushrooms

1/2 c fresh bread crumbs

1/2 c grated parmesan cheese

3 Tbsp all-purpose flour

2 Tbsp canola oil

1 1/2 c chicken or vegetable stock salt and pepper to taste

Directions

1. Sauté the mushrooms in olive oil. When soft, remove from pan and set aside.

2. Use butter to grease the sides of a 6-cup gratin dish that is about 1 1/2 inches deep. Mix the bread crumbs and 3 tablespoons of the parmesan, and use half of the mixture to coat the sides and bottom of the gratin dish. Shake out the excess.

3. Heat the canola oil in the sauté pan and then add the flour. Mix with a whisk over medium to high heat for a minute or so, and then add the stock and salt and pepper. Keep whisking until the mixture boils and thickens. Remove from heat and add the egg yolks, whisking well. Mix in the mushrooms and ham.

4. In a mixing bowl, beat the egg whites until they are firm but still soft. Fold the egg whites into the sauce mixture, along with the remaining 5 tablespoons of parmesan cheese. Pour this mixture into the prepared gratin dish, and sprinkle the top with the remaining bread crumb mixture,

5. Bake in a 375° oven for 30-35 minutes, until the soufflé is puffy and brown. It should be set inside, but still a little moist. Spoon onto plates, and serve immediately. Serves four, takes about 45 minutes

FreeConcertFamily

Tuesday, May 29th

5 - 9 pm Exall Park -Live Oak & Hall StreetKids Activities Petting Zoo Face Painting Bounce House Magician Concessions with special guest Jonny Zielinski

Presented By: Dallasite Club The encounter.com