Mushroom Cheese Soufflé Mushroom Cheese Soufflé

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2004



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.


Nutritional facts Per serving: about

  • Sodium 918 mg
  • Protein 27 g
  • Calories 491.0
  • Total fat 35 g
  • Saturated fat 19 g
  • Total carbohydrate 16 g


  • Iron 16.0
  • Folate 31.0
  • Calcium 47.0
  • Vitamin A 40.0
  • Vitamin C 5.0
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Mushroom Cheese Soufflé