Mushroom Souffle With Pecorino Romano Recipe

Name: Mushroom Souffle With Pecorino Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup freshly grated pecorino romano cheese, plus more for the souffle dish; 1 tablespoon extra virgin olive oil; 6 ounces cremini mushrooms, trimmed, wiped clean, and finely chopped; 1/4 cup finely chopped fresh flat-leaf parsley; 1 teaspoon minced fresh rosemary; 1 teaspoon minced fresh thyme; 1 garlic clove, minced; 2 teaspoons kosher salt; fresh ground black pepper; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 cup milk; 5 large eggs, separated, at room temperature; cream of tartar (a pinch)

Servings: persons

1/2 cup freshly grated pecorino romano cheese, plus more for the souffle dish
1 tablespoon extra virgin olive oil
6 ounces cremini mushrooms, trimmed, wiped clean, and finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 garlic clove, minced
2 teaspoons kosher salt
fresh ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
5 large eggs, separated, at room temperature
cream of tartar (a pinch)

1
Position oven rack in the center of oven; preheat oven to 400u00b0.
2
Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.
3
Heat the oil in a large nonstick skillet over medium heat.
4
Add in mushrooms; cook, stirring, until they begin to release their moisture.
5
Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.
6
Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.
7
Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.
8
Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.
9
Gradually whisk in milk; bring to a boil, stirring constantly.
10
Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.
11
In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.
12
Add in mushrooms and cheese; stir.
13
Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.
14
Increase speed to high and beat until peaks are stiff and smooth.
15
Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.
16
Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.
17
Put the souffle in the oven and decrease temperature to 375u00b0; bake until the souffle is puffed and golden, 30-35 minutes.
18
If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.

477

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 cup freshly grated pecorino romano cheese, plus more for the souffle dish, 1 tablespoon extra virgin olive oil, 6 ounces cremini mushrooms, trimmed, wiped clean, and finely chopped, 1/4 cup finely chopped fresh flat-leaf parsley, and more.

Yes, Mushroom Souffle With Pecorino Romano 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 Souffle With Pecorino Romano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions