*  Exported from  MasterCook Mac  *

                      Wild Mushroom and Pasta Souffle

Recipe By     : Paul Bertolli - Oliveto Cafe & Restaurant
Serving Size  : 6    Preparation Time :0:00
Categories    : Tried                            Meatless Main Dishes
                Pasta                            Restaurants
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             1% low-fat milk
     1/4  c             All-purpose flour
     1/2  oz            Dried porcini mushrooms -- crumbled
   5      tb            Fresh Parmesan cheese -- grated
   3      tb            Salt
   9      oz            Egg noodles -- fine
   2      ts            Olive oil
   1      lb            Wild mushrooms -- sliced
                        Cooking spray
   4      lg            Egg whites

In a saucepan whisk milk in a stream into flour until smooth.  Add
dried porcini and bring sauce to a boil over moderate heat, stirring
and scraping up any flour clinging to bottom of pan.  Add salt to
taste and cook over moderately low heat, stirring, about 5 minutes.

Pour sauce through a sieve into a bowl, pressing hard on mushrooms,
and transfer cooked mushrooms to a cutting board.  Mince cooked
mushrooms fine and return to sauce.  Transfer 1/4 c sauce to a small
saucepan and reserve.  Into remaining sauce whisk 3 tb Parmesan
cheese and salt and pepper to taste and reserve.

In large kettle bring 4 qt water and salt to boil for noodles.  Add
noodles and boil 40 seconds.  Drain noodles in colander and transfer
immediately to bowl of cold water.  Drain noodles immediately and
transfer to a bowl.

In non-stick skillet heat oil over moderately high heat until hot but
not smoking and stir in fresh mushrooms.  Saute mushrooms, stirring,
1 minute and cook covered, over moderately low heat 3 minutes or
until wilted and tender.  Increase heat to moderately high and saute
mushrooms, uncovered, stirring until all of liquid mushrooms give off
is evaporated.  Stir mushrooms into noodles.

Preheat oven to 375°F and spray a 9" round baking dish or gratin dish
with cooking spray.

In a large bowl with an electic mixer beat egg whites with a pinch
salt until they just hold stiff peaks.  Partially fold whites into
sauce in bowl and fold noodle mixture in gently.  Transfer mixture to
baking dish and sprinkle with remaining 2 tb of Parmesan cheese.
Bake in middle of oven 25 minutes or until just set in center and
slightly puffed.

Preheat boiler.  Add just enough water to reserved sauce in pan to
reach consistency of heavy cream and heat until just heated through.
Broil souffle about 4" from heat until crisp and golden, about
30 seconds.

Serve souffle with a small amount of sauce spooned around each
serving.

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Per serving: 282 Calories; 6 g Fat (18% calories from fat);
15 g Protein; 44 g Carbs; 47 mg Cholesterol; 3366 mg Sodium

Notes: This is not a souffle in the traditional sense as it only
rises slightly.