Recipe - Porcini Souffle With Sauce And White Truffle Oil

1 One half ounce Dried porcini or shiitake
mushrooms
2 cup Boiling water
1 tablespoon Olive oil plus
2 teaspoon Olive oil
2 tablespoon Grated Parmesan cheese
3 Garlic cloves; minced
1 Shallot; minced
One fourth cup Cornstarch
1 teaspoon Salt
6 Egg whites
One fourth teaspoon Cream of tartar
2 tablespoon White truffle oil; optional
=== PARMESAN CREAM SAUCE ===
1 Clove Garlic; halved
1 tablespoon Butter
1 tablespoon Flour
1 cup Milk
One fourth cup Grated Parmesan cheese

Place dried mushrooms in small bowl. Pour boiling water over and let them
soak 20 minutes. Drain mushrooms, reserving soaking liquid. Strain liquid
through cheesecloth. Process mushrooms in food processor or blender until
pieces are size of red pepper flakes. Grease souffle dish with 2 teaspoons
olive oil. Sprinkle dish with Parmesan as if dusting with flour. Heat
remaining 1 tablespoon olive oil over mediumlow heat in small skillet. Add
garlic and shallot and cook, stirring often, until softened and aromatic, 3
to 5 minutes. Add cornstarch and gradually whisk in 1 One half cups reserved
porcini liquid, making up difference with water if necessary. Raise heat to
mediumhigh and bring to liquid to boil, stirring constantly. Boil until
thickened, about 3 minutes. Place mixture in large bowl. Add mushrooms and
salt. Let mixture cool to room temperature. Beat egg whites and cream of
tartar to stiff peaks. Fold One fourth of beaten egg whites into mushroom mixture.
Fold in remainder of beaten egg whites. Spoon into souffle dish and bake at
325 degrees until thin metal tester or toothpick comes out clean, about 1
hour. Meanwhile make Parmesan Cream Sauce: Rub small skillet with cut edges
of garlic clove. Leave clove in pan. Add butter and melt over low heat.
Stir in flour and cook 3 to 5 minutes over very low heat. Stir in milk;
bring to boil. Remove from heat and add cheese, stirring until melted.
Serve souffle immediately, topping each serving with Parmesan Cream Sauce
and 1 teaspoon white truffle oil. Yields 6 to 8