Mushroom And Cheese Soufflé Recipe

Name: Mushroom And Cheese Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh, mushrooms (I use Shitake); 1 medium shallot diced; 1 large clove of garlic crushed; 2 tablespoons butter; 2 tablespoons all purpose flour; 2 cups hot milk; 1 cup grated Gruyere (or cheese of you're choice); 2 tablespoons finely grated Parmesan Cheese; 6 egg yolks; 7 egg whites; 1 teaspoon dry Herb' De Provence seasoning; A pinch of freshly grated Nutmeg

Servings: persons

1/2 pound fresh, mushrooms (I use Shitake)
1 medium shallot diced
1 large clove of garlic crushed
2 tablespoons butter
2 tablespoons all purpose flour
2 cups hot milk
1 cup grated Gruyere (or cheese of you're choice)
2 tablespoons finely grated Parmesan Cheese
6 egg yolks
7 egg whites
1 teaspoon dry Herb' De Provence seasoning
A pinch of freshly grated Nutmeg

1
Directions:Preheat the oven to 425 degrees F. In a large skillet melt butter, saute shallot, and very fine chopped mushrooms until lightly browned.Add salt and pepper to taste, Herb De Provence (Crushed in your palms to release the fragrant oils of the herbs).Add the pinch of Nutmeg, and garlic, slowly saute for another few minutes constantly stirring (don't burn the garlic).Mix in the flour, cook for 2-3 minutes, slowly whisk in the hot milk.
2
Take of the mushroom Bechamel of the stove, and mix in the cheese.Cool for a few minutes and carefully steer in egg yolks.Put the egg whites in a clean bowl, add a pinch of salt, and beat until medium peaks form.Fold in to the Bechamel, mushroom mixture.Grease a large Souffle dish with butter, and sprinkle the bottom and the sides with Parmesan.Pour the Souffle batter into the dish.
3
Put the dish in a roasting pan, and pour boiling water halfway up the sides of the Souffle dish.Bake on the lower rack of the oven for 30 minutes.When taking out the Souffle, you may like to sprinkle the top with black sesame seeds for contrast. Serve immediately.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound fresh, mushrooms (I use Shitake), 1 medium shallot diced, 1 large clove of garlic crushed, 2 tablespoons butter, and more.

Yes, Mushroom And Cheese Soufflé falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom And Cheese Soufflé

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions