Mushroom and Goat Cheese Soufflé Mushroom and Goat Cheese Soufflé

Author: Canadian Living

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



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 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
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Mushroom and Goat Cheese Soufflé