Mushroom and Goat Cheese Soufflé

By Soo Kim And The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	404404 cal
pro	23 g23g pro
total fat	29 g29g total fat
sat. fat	16 g16g sat. fat
carb	14 g14g carb
fibre	2 g2g fibre
chol	336 mg336mg chol
sodium	583 mg583mg sodium
potassium	504 mg504mg potassium
% RDI:	-
calcium	2525 calcium
iron	1616 iron
vit A	3434 vit A
folate	3030 folate

No soufflé dish? Use an 8-inch (2 L) square glass baking dish instead and test with a skewer to check the doneness – it should be moist.

Ingredients

1/4 cup salted butter 1/4 1/4cup cupsalted butter
1/3 cup grated Parmesan cheese 1/3 1/3cup cupgrated Parmesan cheese
1 large shallot , finely chopped1 1large shallotshallots, finely chopped
8 oz cremini mushrooms , finely chopped8 8oz ozcremini mushrooms, finely chopped
2 tsp finely chopped fresh tarragon , or 1/2 tsp/2 mL dried2 2tsp tspfinely chopped fresh tarragon, or 1/2 tsp/2 mL dried
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
1-1/4 cups milk 1-1/4 1-1/4cups cupsmilk
6 eggs , separated6 6eggeggs, separated
4 oz goat cheese 4 4oz ozgoat cheese
cream of tartar Pinch Pinchcream of tartar

Preparation

Grease 7- x 3-inch (1.5 L) soufflé dish with 2 tsp (10 mL) of the butter; sprinkle evenly with 3 tbsp (45 mL) of the Parmesan cheese. Set aside.

In skillet, melt 1 tbsp (15 mL) of the remaining butter over medium heat; cook shallot until translucent, about 3 minutes.

Stir in mushrooms and tarragon; cook, stirring, over medium-high heat until no liquid remains, about 5 minutes. Let cool.

In saucepan, melt remaining butter over medium heat; whisk in flour, salt and pepper and cook, whisking, for 2 minutes. Gradually whisk in milk; cook, whisking, until thickened, about 4 minutes. Remove from heat.

Stir in egg yolks, goat cheese and remaining Parmesan cheese. Transfer to large bowl; let cool for 10 minutes. Fold in mushroom mixture.

In separate bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into mushroom mixture; fold in remaining whites. Scrape into prepared dish.

Bake on baking sheet in bottom third of 400°F (200°C) oven until puffed and golden, about 40 minutes. Serve immediately.

Source : Canadian Living Magazine: October 2009