Wild Mushroom, Spinach, And Gruyere Souffle Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and butter a souffle dish.
• STEP 2.In a large skillet, melt the butter over medium heat. Add the mushrooms and cook until they release their liquid and start to brown.
• STEP 3.Add the spinach to the skillet and cook until wilted. Remove from heat and set aside.
• STEP 4.In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
• STEP 5.Gradually whisk in the milk and cook until thickened. Remove from heat and stir in the Gruyere cheese until melted.
• STEP 6.In a separate bowl, beat the egg yolks until pale and creamy. Gradually whisk in the cheese mixture.
• STEP 7.In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture.
• STEP 8.Fold in the mushroom and spinach mixture. Pour the mixture into the prepared souffle dish.
• STEP 9.Bake for 25-30 minutes, or until the souffle is puffed and golden brown on top.
• STEP 10.Serve immediately.

Cooking Tips

• Make sure to thoroughly clean the mushrooms before cooking.
• Be careful not to overcook the spinach, as it can become mushy.
• Do not open the oven door while the souffle is baking, as this can cause it to collapse.

Storage and Serving

• The souffle is best served immediately, as it will start to deflate once it is removed from the oven.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the souffle in a preheated oven at 350°F for about 10 minutes, or until heated through.