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  Oyster Mushroom “Soufflé” Pie



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3 Tablespoons unsalted butter, divided
2 cups oyster mushrooms, chopped
1 teaspoon scallion, chopped
2-3 stems fresh thyme
3 Tablespoons flour
1 1/2 cups milk
1 ounce chevre or other mild creamy cheese
salt and freshly ground pepper to taste
3 eggs, separated
butter to prepare pie plate

Preheat oven to 375 degrees. Lightly butter pie plate and set aside.
Melt butter in a heavy-bottomed saucepan over medium heat.
Sauté mushrooms with scallion and thyme, stirring occasionally until softened.
Add remaining butter and flour. Stirring constantly, cook 3 minutes, until bubbly.
Add milk and whisk constantly until a smooth, thick sauce is formed. Remove thyme stems.
Remove from heat, add chevre and stir until melted. Add salt and pepper to taste.
Beat egg whites to soft peaks. Set aside.
Lightly beat egg yolks. Add a small amount of mushroom sauce to temper the yolks, then
thoroughly mix yolks into sauce. Fold in egg whites until streaks disappear.
Spoon into pie plate and smooth top. Bake 30 minutes until puffed and golden brown.
Serve immediately. Refrigerate leftovers.

Copyright © 2011 Stefanie Samara Hamblen