MUSHROOM AND CHEVRE SOUFFLE
Steps:
- DIRECTIONS Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain. Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately.
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Leela Upasena
[email protected]This soufflé is a bit pricey to make, but it's worth the splurge for a special occasion.
Wallace Wicks
[email protected]I'm not a very experienced cook, but I was able to make this soufflé with no problems. It's a great recipe for beginners.
Andrew Mallette
[email protected]This soufflé is a bit time-consuming to make, but it's worth it. It's a real showstopper.
Risapeta Aiavao
[email protected]I've made this soufflé several times now and it always turns out perfect. It's a great recipe to have in your back pocket.
Mohon Adhikari
[email protected]This soufflé is perfect for a special occasion. It's elegant and delicious.
adnan mubarak
[email protected]I'm not a big fan of mushrooms, but I loved this soufflé. The goat cheese really balanced out the flavor.
Arline sloan
[email protected]This soufflé was a bit tricky to make, but it was worth the effort. It was absolutely delicious.
pamela mumba
[email protected]My soufflé didn't rise as much as I thought it would. I'm not sure what I did wrong.
Prince Motha
[email protected]I found this soufflé to be a bit bland. I think it could use more seasoning.
king of sprit Legend
[email protected]This soufflé was a bit too eggy for my taste.
Zainullahshah ZainullahshahZainullahshah
[email protected]I've never made a soufflé before, but this recipe was so easy to follow. It turned out beautifully and tasted delicious.
Maina Muthii
[email protected]This soufflé is the perfect combination of savory and sweet. I highly recommend it.
Basit D
[email protected]I love how easy this soufflé is to make. It's a great weeknight meal.
Kamal Sajid
[email protected]This is my go-to recipe for special occasions. It's always a crowd-pleaser.
Tony Namba
[email protected]I've made this soufflé several times now and it always turns out perfect. It's a great dish to impress guests.
nihad memmedli
[email protected]This soufflé was a hit at my dinner party! It was light, fluffy, and packed with flavor from the mushrooms and goat cheese. I will definitely be making it again.