Tested till perfect Mushroom and Goat Cheese Soufflé

Mushroom and Goat Cheese Soufflé

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.

By Soo Kim And The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1/4 cup 1/4cupsalted butter
  • 1/3 cup 1/3cupgrated Parmesan cheese
  • 1 1large shallotshallots, finely chopped
  • 8 oz 8ozcremini mushrooms, finely chopped
  • 2 tsp 2tspfinely chopped fresh tarragon, or 1/2 tsp/2 mL dried
  • 1/4 cup 1/4cupall-purpose flour
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1-1/4 cups 1-1/4cupsmilk
  • 6 6eggeggs, separated
  • 4 oz 4ozgoat cheese
  • Pinch Pinchcream of tartar
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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.

Nutritional Information Per serving: about

cal 404 pro 23g total fat 29g sat. fat 16g
carb 14g fibre 2g chol 336mg sodium 583mg
potassium 504mg

% RDI:

calcium 25 iron 16 vit A 34 folate 30
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