Spinach and Mushroom Souffle

 



This is my version of a basic recipe for souffle that my Mom perfected. It has substance with the sauteed mushrooms, spinach and garlic, yet light and airy. Served with a fresh green salad, this dish makes for a wonderful lunch or light dinner, and, of course, ideally prepared alongside fresh fruit for brunch. Souffle can be baked in a traditional 1 1/2 quart souffle dish, but I prefer serving them in large individual ramekins, as they are much easier to serve and provides a much more clean presentation.

Ingredients
Butter (enough to coat each of the ramekins, or large souffle dish)
6 Tablespoons grated Parmesan cheese

3 Tablespoons butter plus 1 Tablespoon olive oil
8 ounces sliced button mushrooms
1/2 finely chopped sweet, white onion
3 garlic cloves, finely minced or grated

4 egg yolks, beaten
5 egg whites
1/2 teaspoon cream of tartar

1/4 cup butter
1/4 cup flour
1 cup milk
1 cup shredded White English Cheddar Cheese (or traditional Cheddar Cheese, if preferred)
1 (10 ounce) package of frozen spinach, defrosted and drained

Preparation
Preheat the oven to 350 degrees.
Coat each of the ramekins or the large souffle dish with butter and lightly sprinkle with the grated Parmesan.
In a pan saute the sliced mushrooms and chopped onion in the butter and olive oil until the onion is lucid and the mushrooms are limp. Add in the garlic and cook 3-4 minutes further for the flavors to incorporate. Remove from heat.
Separate the egg yolks from the egg whites, with an addition of an extra egg white. Put the egg whites in a mixer with cream of tartar.
In a saucepan heat the 1/4 cup of butter until melted and whisk in the flour, making a roux. Add in the milk until incorporated and thickened, creating a white sauce. Stir in the spinach and set aside.
Beat the egg white and cream of tartar mixture until they cling to the side of the bowl.
Stir the egg yolks into the white sauce.
Fold the white sauce with the egg whites by combining 1/4 of the egg whites into the white sauce pan, then by emptying that mixture back into the mixing bowl of egg whites. Lightly fold the mixture and pour into the ramekins or souffle dish.
Bake for 30-40 minutes. Do not open the oven door during baking, as the souffle will fall.
Serves: 6