Wild mushrooms add plenty of rich flavour; as well add a firm texture to this moist dish. Timing is critical with puffy hot out-of-the-oven soufflés, as they will begin to deflate in only a few minutes, so make sure your dinner guests are at the table and ready to be served.
Wild Mushroom and Spinach Soufflé
Ingredients Makes: 4 servings
3/4 cup spinach, steamed and chopped
2 cups wild mushrooms, mixed variety, sliced
3 to 4 cloves garlic, chopped fine
6 eggs, separated
1/4 cup + 1/2 cup milk
1/3 cup cheddar cheese, grated
3 Tbsp all-purpose flour
sea salt and pepper to taste
2 Tbsp unsalted butter
1 tsp coconut oil, for greasing soufflé dish
Prepare ingredients. Preheat oven to 375 degrees F. Grease a 4 cup soufflé dish with coconut oil and very lightly coat with flour.
Steam spinach over moderate heat for 3 to 4 minutes and fully drain, pressing remaining water out with a spoon. Chop the drained spinach finely and then put aside.
If using dehydrated mushrooms, rinse them thoroughly. Rehydrate the mushrooms by soaking them in filtered water for 10 to 15 minutes. Drain the mushrooms of access water then chop into 1/2 inch pieces.
Melt the butter in a large saucepan over medium-low heat. Add the chopped mushrooms and garlic, sprinkle lightly with a pinch of salt and stir to evenly coat the mushrooms with butter. Cook the mushroom until they release their moisture, about 1 to 2 minutes. Then turn up the heat to medium and continue cooking the mushrooms until all juices are evaporated and the mushrooms start to turn golden-brown, another few minutes. Add spinach to the mushroom mixture, mix until well combined and then cover to keep warm and then set aside.
Grate the cheese and set aside. In a small bowl mix-together the flour, salt and pepper; and set aside. Separate your egg whites from your yolks; putting the yolks in a small dish and the egg whites into a large mixing dish and then set-aside. Whisk the egg whites until stiff then set aside. Pour 1/4 cup of the milk into a medium-sized bowl and set aside. Pour the other 1/2 cup of milk into a pot and gently bring to a boil and then remove from heat and set it aside.
Mix it together. In the medium-sized bowl of cold milk, stir in the egg yolks and the flour mixture until smooth. Stir the hot milk into the egg yolk mixture and then turn the mixture into the pan to simmer on low heat and slowly thicken. Stir occasionally, then set aside. Gently warm back up the spinach and mushroom mixture, cooking off any moisture and then combine with egg yolk mixture. Mix in about 1/3 of the shredded cheese, leaving the remaining for the top. Whisk the egg whites again if needed until stiff. Gently fold the soufflé mixture into the egg whites, stirring just until mixed.
Now, to bake the soufflé. Turn the mixed soufflé ingredients in to the prepared dish. Sprinkle the remaining shredded cheese on top of the soufflé. Bake in a preheated oven for approximately 25 minutes, or puffed and golden brown. Timing is critical with soufflés as the can begin to deflate in minutes, so have everyone at the table ready to be served.
Recipe shared by: J. Marshall
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