- Preheat the oven to 190°C (375°F, gas mark 5). Place the dried porcini mushrooms in a small bowl and pour in the boiling water. Cover and leave to soak for 15 minutes.
- While the mushrooms are soaking, cook the pasta shapes in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain the pasta well.
- Drain the mushrooms, reserving the liquid, and chop them finely. Heat the oil in a heavy-based saucepan and fry the onion, garlic and mushrooms for 4 minutes or until the onion is softened but not browned. Sprinkle over the flour and stir in well, then gradually pour in the milk, stirring. Bring to the boil, stirring constantly, and simmer until thickened. Add seasoning to taste.
- Pour half the sauce into a bowl. Stir in the egg yolks and set aside. Add the reserved mushroom liquid to the sauce left in the pan, then stir in the cooked pasta, parsley and sweetcorn. Turn this mixture into a greased 1.4 litre (2 1/2 pint) ovenproof dish.
- Whisk the egg whites until they stand in stiff peaks. Stir 2 spoonfuls of the whisked whites into the sauce in the bowl to lighten it, then, using a large metal spoon, carefully fold in the remaining whites.
- Spoon the egg white mixture over the pasta mixture and spread it out gently to the edge of the dish. Sprinkle with the Parmesan cheese and bake for 25 minutes or until puffed up and golden. Serve immediately, before the souffléed topping collapses.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Some more ideas
Use 340 g (12 oz) small broccoli florets instead of the mushrooms and sweetcorn. Cook the broccoli florets in boiling water for about 3 minutes or until just tender. Drain, reserving 150 ml (5 fl oz) of the cooking liquid to use instead of the mushroom soaking liquid. * Use wholemeal pasta shapes instead of plain.
Sweetcorn provides useful amounts of fibre and vitamin A. * Eggs are an inexpensive source of protein, and they contain useful amounts of vitamins A, E, B2, B12 and niacin.
Each serving provides
B12, calcium * A, B1, B2, niacin, iron, selenium