Spinach with Wild Mushroom Souffl
Elevate your next dinner party with this elegant Spinach with Wild Mushroom Soufflé, a show-stopping dish that combines earthy wild mushrooms, tender sautéed spinach, and a creamy Gruyère-Parmesan base. This recipe is all about light, airy indulgence, achieved by expertly folding whipped egg whites into a rich vegetable custard before baking it to golden perfection. Highlighting gourmet ingredients like chanterelle or shiitake mushrooms and a hint of nutmeg, this soufflé offers a refined balance of flavors that will impress any guest. Perfect as a vegetarian entrée or a stunning side, it’s best served straight from the oven for optimal puff and flavor. With tips to help ensure a lofty rise, this recipe transforms seasonal ingredients into a spectacular culinary centerpiece.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons plain breadcrumbs
- 6 cups fresh spinach
- 1.5 cups wild mushrooms (e.g., chanterelles, shiitake, or porcini), finely chopped
- 1 tablespoon olive oil
- 2 small shallots, finely diced
- 2 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk, warmed
- 3 ounces Gruyère cheese, grated
- 1 ounce Parmesan cheese, grated
- 4 units large eggs, separated
- 0.25 teaspoon cream of tartar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (freshly grated, optional)
Instructions
Preheat your oven to 375°F (190°C) and butter a 1.5-quart soufflé dish. Add the breadcrumbs to coat the interior, shaking out any excess.
Wilt the spinach in a large skillet over medium heat until just tender. Squeeze out any excess moisture, then chop finely and set aside.
In the same skillet, heat the olive oil over medium-high heat. Add the shallots and garlic, cooking for 2-3 minutes until fragrant and translucent. Add the mushrooms and cook until softened and golden, about 5 minutes. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly add the warm milk, whisking constantly to prevent lumps, and cook until thickened, about 3-4 minutes.
Remove the saucepan from heat and stir in the grated Gruyère and Parmesan cheeses. Mix until melted and smooth. Add the chopped spinach, mushrooms, salt, pepper, and nutmeg (if using). Allow this mixture to cool slightly.
Stir the egg yolks into the cooled spinach and mushroom mixture until well combined.
In a large, clean bowl, beat the egg whites with the cream of tartar using an electric mixer. Whisk until stiff peaks form but avoid overbeating.
Gently fold one-third of the beaten egg whites into the spinach mixture to lighten it. Then, fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Pour the soufflé base into the prepared dish and smooth the top. Run your thumb around the edge of the dish to create a small groove; this helps the soufflé rise evenly.
Bake in the preheated oven for 18-20 minutes until the soufflé is puffed and golden on top but still slightly wobbly in the center. Do not open the oven door during baking, as this can cause the soufflé to collapse.
Serve immediately to enjoy the light and airy texture!
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 4158 mg | 181% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 27.6 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 9.5 mcg | 48% | |
| Calcium | 1945 mg | 150% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
