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Recipe Summary test

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees . Butter a 1-1/2-quart souffle or casserole dish and set aside. Season the mushrooms with salt and pepper; set aside.

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  • In a saucepan, bring the cream and milk to a simmer. Remove from the heat and whisk in the cornmeal until smooth. Add the leeks and mix well. Let cool slightly.

  • Stir the mushrooms, cheese, soy sauce and hot pepper sauce into the cornmeal mixture. Stir in the egg yolks and mix well.

  • Using an electric mixer or whisking by hand, beat the egg whites until stiff peaks form. Stir about one-third of the whites into the cornmeal mixture, then gently fold in the remaining whites. Scrape the batter into the prepared dish.

  • Bake until the top is puffed and brown and a knife inserted in the center comes out mostly clean, about 1 hour. Serve immediately (the top will deflate slightly as it sits).

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