Mushroom and Swiss Soufflé
| Shelf Life: | n/a |
| Portion/Serving: | 1 each |
| Revision Date: | Mar 1, 2013 |
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Notes
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Ingredients
| 1 | each | Puff pastry, 5x5 square |
| 1 | oz. | Sautéed garlic mushrooms |
| 1 | oz. | Seasonal mushrooms, raw and thinly sliced |
| ¾ | oz. | Swiss cheese – ¼" diced |
| 4 | oz. | Rich's Quiche Mix |
Equipment
- 4 oz. ladle
- 1/2 sheet pan
- Foodservice gloves
- Paderno Tortiera Tonda 12cm pan
Preparation
- Preheat convection oven with low fan speed to 350°F.
- Spray Paderno Tortiera Tonda 12cm pan with flour bakery release spray.
- Stretch Puff pastry slightly and place into pan with points laying over sides.
- In a small bowl, mix the sautéed mushrooms, raw mushrooms and Swiss cheese together.
- Place mushroom mixture in the pastry shell.
- Top with quiche mix.
- Bake 25 minutes until golden brown.
- Remove from oven and let rest 5 minutes.
- Invert pan to release quiche.
- Store puff pastry side down until served.
PLATING
DINE-IN: Place on a Cardinal R 0864 Oval Plate, garnish with 3 strawberry halves.
TO-GO: Place in paper liner, wrap with EcoCraft brown bakery tissue (01001) and place in a medium brown paper bag.
NOTE
Be sure not to stack soufflés. Use larger bag for orders of more than one soufflé.
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