Three Mushroom Souffl
Elevate your culinary skills with this exquisite Three Mushroom Soufflé, a dish that combines sophistication with earthy, comforting flavors. Perfectly balancing the delicate essence of button, cremini, and shiitake mushrooms, this light and airy soufflé is blended with creamy Gruyère cheese and a hint of nutmeg for a truly decadent experience. The recipe guides you through essential techniques, from creating a velvety roux to folding whipped egg whites for that signature rise. Baked to golden perfection in Parmesan-dusted ramekins, these individual servings are ideal for impressing guests at dinner parties or treating yourself to a luxurious meal. Ready in under an hour, this soufflé is a delightful way to showcase your love for rich, mushroom-forward dishes.
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Recipe Information
Ingredients
- 3 tablespoons Butter (unsalted)
- 3 tablespoons All-purpose flour
- 1.25 cups Whole milk
- 1 teaspoon Kosher salt
- 0.25 teaspoon Freshly ground black pepper
- 0.25 teaspoon Ground nutmeg
- 4 large Egg yolks
- 0.5 cup Button mushrooms, finely chopped
- 0.5 cup Cremini mushrooms, finely chopped
- 0.5 cup Shiitake mushrooms, stems removed, finely chopped
- 1 tablespoon Olive oil
- 1 cup Gruyère cheese, grated
- 5 large Egg whites
- 0.25 teaspoon Cream of tartar
- 1 tablespoon Butter (for greasing ramekins)
- 2 tablespoons Parmesan cheese, finely grated (for dusting ramekins)
Instructions
Preheat your oven to 375°F (190°C). Butter four 8-ounce soufflé ramekins generously, then dust each with grated Parmesan cheese. Tap out any excess. Place the ramekins on a baking sheet.
In a medium saucepan, heat 3 tablespoons of butter over medium heat until melted. Whisk in the flour and cook for 1 minute to create a roux. Slowly whisk in the milk until smooth. Continue whisking for about 3-4 minutes until the mixture thickens to a pudding-like consistency.
Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg. Allow the mixture to cool slightly, then whisk in the egg yolks one at a time until fully incorporated.
In a skillet, heat the olive oil over medium heat. Add the button, cremini, and shiitake mushrooms. Cook for 5-7 minutes, stirring frequently, until the mushrooms are softened and any liquid has evaporated. Remove from heat and cool for a few minutes before stirring the mushrooms into the egg yolk mixture.
Gently fold in the grated Gruyère cheese, ensuring an even distribution.
In a large, clean mixing bowl, use an electric mixer to beat the egg whites with the cream of tartar until stiff peaks form. This should take about 3-5 minutes.
Carefully fold one-third of the whipped egg whites into the mushroom mixture to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Spoon the soufflé mixture evenly into the prepared ramekins, filling each about ¾ full. Smooth the tops with a spatula and run your thumb around the inner rim of each ramekin to help the soufflés rise evenly.
Bake the soufflés on the middle rack of the oven for 25-30 minutes, or until they are puffed and golden brown. Avoid opening the oven door during baking, as this can cause the soufflés to collapse.
Serve the soufflés immediately while they are still puffed and hot.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 1992 mg | 87% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 23.1 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1748 mg | 134% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2142 mg | 46% | |
*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.
