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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2009
MethodGrease 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 facts Per serving: about
- Sodium 583 mg
- Protein 23 g
- Calories 404.0
- Total fat 29 g
- Potassium 504 mg
- Cholesterol 336 mg
- Saturated fat 16 g
- Total carbohydrate 14 g
- Iron 16.0
- Folate 30.0
- Calcium 25.0
- Vitamin A 34.0