Mushroom Cheese Soufflé

By The Canadian Living Test Kitchen

49 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	491491 cal
pro	27 g27g pro
total fat	35 g35g total fat
sat. fat	19 g19g sat. fat
carb	16 g16g carb
fibre	1 g1g fibre
sodium	918 mg918mg sodium
% RDI:	-
calcium	4747 calcium
iron	1616 iron
vit A	4040 vit A
vit C	55 vit C
folate	3131 folate

More great recipes from this menu:

Just like this airy soufflé you'll be puffed up with pride upon hearing the compliments as it comes to the table. A garden salad is a healthy accompaniment.

Ingredients

1/4 cup butter 1/4 1/4cup cupbutter
1/4 cup Parmesan cheese 1/4 1/4cup cupParmesan cheese
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
1 tsp Dijon mustard 1 1tsp tspDijon mustard
1/2 1/2tsp tspdried thyme, (or 2 tsp/10 mL chopped fresh)
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
1-1/2 cups milk 1-1/2 1-1/2cups cupsmilk
6 egg yolks 6 6egg yolkegg yolks
1-1/4 1-1/4cups cupsshredded extra-old cheddar cheese
2 cups sliced mushrooms 2 2cups cupssliced mushroommushrooms
1 onion , chopped1 1oniononions, chopped
2 garlic cloves , chopped2 2garlic clovegarlic cloves, chopped
8 egg whites 8 8egg whiteegg whites
1/4 tsp cream of tartar 1/4 1/4tsp tspcream of tartar

Preparation

Grease 8- x 3-3/4-inch (2.5 L) souffle dish with 1 tsp (5 mL) of the butter; sprinkle side and base with Parmesan cheese until evenly coated. Set aside.

In saucepan, melt 2 tbsp (25 mL) of the remaining butter over medium heat. Stir in flour, mustard, thyme, salt and cayenne; cook, stirring, until golden and crumbly, about 2 minutes. Whisk in milk, 1/2 cup (125 mL) at a time, until smooth; cook, whisking constantly, until thickened and pasty, about 5 minutes. Remove from heat. Whisk in egg yolks and cheese. Transfer to large bowl; let cool for 10 minutes.

Meanwhile, in skillet, melt remaining butter over medium-high heat; fry mushrooms, onion and garlic, stirring occasionally, until no liquid remains, about 8 minutes. Transfer to blender or small food processor; puree until smooth. Stir into sauce in bowl; set aside.

In separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into cheese mixture; fold in remaining whites. Scrape into prepared dish. Place on rimmed baking sheet; bake in centre of 375ºF (190ºC) oven until puffed and golden, about 55 minutes. Serve immediately.

Additional information :

Variation
Leek, Basil and Goat Cheese Soufflé: Replace mushrooms and onion with 2 cups (500 mL) chopped leeks. Replace Cheddar cheese with 8 oz (250 g) goat cheese. Replace fresh thyme with 1/2 tsp (2 mL) dried basil (or 1 tbsp/15 mL chopped fresh).

Source : Canadian Living Magazine: July 2004