Parmesan Souffle to try

This is from Cooking light.com here:

Although chervil is a traditional component of fines herbes, oregano is more readily available and makes a tasty substitute. Serve as a side dish or a light dinner with a green salad.

Yield

6 servings

Ingredients

• Cooking spray
• 2 tablespoons dry breadcrumbs
• 1/4 cup minced shallots (about 1 large)
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups 1% low-fat milk
• 1/3 cup dry white wine
• 1 large egg yolk
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 teaspoon chopped fresh oregano or chervil
• 1/4 teaspoon chopped fresh tarragon (optional)
• 6 large egg whites
• Dash of cream of tartar

Preparation

Preheat oven to 350°.

Lightly coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish. Set aside.

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 2 minutes or until tender. Remove shallots from pan; set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in saucepan. Gradually add milk, stirring with a whisk until blended; stir in wine. Bring to a boil over medium-high heat, stirring constantly; cook 1 minute or until thick. Remove from heat.

Place egg yolk in a medium bowl, and gradually stir about one-fourth of hot milk mixture into egg yolk, stirring constantly with a whisk. Add to remaining hot milk mixture, stirring constantly. Cook for 30 seconds, stirring constantly; remove from heat. Add cheese; stir until smooth. Stir in shallots, parsley, chives, oregano, and tarragon, if desired. Spoon cheese mixture into a large bowl.

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into cheese mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350° for 55 minutes or until puffy, golden, and set. Serve immediately.

Here is a Porcini Mushroom Sauce to try with it:

1 1/2 ounces dried porcini mushrooms
1 cup warm water

2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1/2 cup dry Marsala
1/2 cup dry white wine
1 teaspoon minced fresh rosemary
1 cup chicken stock or canned low-salt chicken broth
1 cup beef stock or canned beef broth

1 tablespoon butter, room temperature
1 tablespoon all purpose flour

Preparation

Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into bowl; reserve liquid. Place mushrooms in another small bowl.

Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until onion browns, about 15 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and both stocks. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced to 2 cups, about 15 minutes.

Mix butter and flour in small bowl to blend; whisk into mushroom mixture. Simmer until sauce thickens, about 2 minutes. Season with salt and pepper.