Local and Seasonal Recipes, Menus and More 
  Shiitake Leek Soufflé



What's Fresh


Cooking Classes

Conscientious Carnivore

Eat Local Challenge

Keep Track Chart

Farmers Markets


In the News


Contact Us

The Illegal Jam Company on Facebook



2 Tablespoons olive oil
1/2 cup thinly sliced leeks (2 small/medium)
2 cups thinly sliced shiitake mushrooms (8-10 medium/large, without stems)
3 Tablespoons butter
1/4 teaspoon dried thyme
4 Tablespoons flour
2 cups milk
Pinch each nutmeg, salt and pepper (cayenne pepper too, if you want a little heat)
4 ounces aged cheese, grated (a recent favorite is Aged Magnolia from Cypress Point Creamery)
6 eggs, room temperature, separated
Preheat oven to 450 degrees. Butter a 1 1/2 quart oven proof casserole or soufflé dish.
Heat a heavy skillet over medium heat, add oil, leeks and shiitakes. Sauté until tender.
Add butter to skillet. When melted stir in thyme and flour. Stir for 1-2 minutes until
bubbly, but not browned.
Whisk in milk and simmer until thickened. Flavor with nutmeg, salt and pepper.
Remove from heat, add cheese and stir until melted.
Beat egg whites to stiff peaks while mixture cools.
Whisk egg yolks into cooled mixture until completely incorporated. Stir in 1/3 of
beaten egg whites, then gently fold in remaining whites.
Scrape into prepared baking dish and lightly smooth top. Place in oven and reduce heat
to 350 degrees. Bake 30-45 minutes until puffed and golden, with just a bit of jiggle.
Serve immediately, while hot and puffed.
Cover and refrigerate leftovers.