Spinach With Wild Mushroom Soufflé Recipe

Name: Spinach With Wild Mushroom Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh spinach, washed or 4 oz frozen chopped spinach; 4 tablespoons unsalted butter, plus extra for greasing; 1 garlic, clove, crushed; 6 ounces wild mushrooms (such as ceps, bay boletus, saffron milk-caps, oyster, field mushrooms, and hen of the woods); 1 cup milk; 3 tablespoons all-purpose flour; 6 eggs, separated; salt; fresh ground black pepper; 1 pinch grated nutmeg; 2 cups freshly grated parmesan cheese

Servings: persons

8 ounces fresh spinach, washed or 4 oz frozen chopped spinach
4 tablespoons unsalted butter, plus extra for greasing
1 garlic, clove, crushed
6 ounces wild mushrooms (such as ceps, bay boletus, saffron milk-caps, oyster, field mushrooms, and hen of the woods)
1 cup milk
3 tablespoons all-purpose flour
6 eggs, separated
salt
fresh ground black pepper
1 pinch grated nutmeg
2 cups freshly grated parmesan cheese

1
Preheat the oven to 375u00b0F.
2
Steam the spinach at a moderate heat for 3 to 4 minutes. Cool under running water, then drain, pressing out as much liquid as you can. Then chop finely. If using frozen spinach, defrost and squeeze dry.
3
Gently saute the garlic and mushrooms in butter; turn up the heat and evaporate the juices.
4
When dry, add the spinach and transfer to a bowl. Cover and keep warm.
5
Measure 3 tablespoons of milk into a bowl. Bring the remaining milk to a boil. Stir the flour and egg yolk into the milk that is in the bowl, and blend well. Stir the boiling milk into the eggs and flour mixture; return to the pan and simmer to thicken.
6
Add the spinach mixture; season to taste with salt, pepper. and nutmeg.
7
Butter a 3 3/4 cup souffle dish, paying special attention to the sides.
8
Sprinkle with a little of the cheese. Set aside.
9
Whisk the egg whites until they hold soft peaks.
10
Bring the spinach mixture back to a boil.
11
Stir in a spoonful of beaten egg whites, and then fold the remaining mixture into the remaining egg whites.
12
Turn into the souffle dish; spread level. Sprinkle with the remaining cheese and bake in the oven for about 25 minutes until puffed, risen, and golden.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 8 ounces fresh spinach, washed or 4 oz frozen chopped spinach, 4 tablespoons unsalted butter, plus extra for greasing, 1 garlic, clove, crushed, 6 ounces wild mushrooms (such as ceps, bay boletus, saffron milk-caps, oyster, field mushrooms, and hen of the woods), and more.

Yes, Spinach With Wild Mushroom 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.

Spinach With Wild Mushroom Soufflé

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