Mushroom Soufflé
Wine Pairing
  1. MELT butter in saucepan then add heavy cream over low heat, whisk and cook until it reaches a boil.
  2. ADD in salt, onions, garlic and 2 oz comte-gruyere, whisking until cheese is melted.
  3. REMOVE sauce from heat and cover.
  4. PREHEAT oven to 350 degrees.
  5. PLACE dried morel mushrooms in bowl and soak in hot water for 5 minutes. Remove and place on a towel to dry.
  6. PLACE eggs and cornstarch in mixer while the morels are drying. Mix on low setting until egg whites are foamy, frothy and firm. Remove and place in a mixing bowl.
  7. ADD the remaining comte-gruyere cheese, sliced morel mushrooms and 1 oz of prepared sauce mix.
  8. SCOOP mixture and pile up high on a ceramic soufflé bowl.
  9. PLACE in oven for 20 minutes or until the soufflé is golden brown.
  10. REMOVE soufflé from oven and serve with the remaining sauce on the side.