SPINACH, MUSHROOM AND GOUDA SOUFFLE
Provided by Georgia Downard
Categories Cheese Mushroom Brunch Dinner Spinach Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach mixture; fold in remaining whites. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
- Serve with:
- 1 cup cubed roasted butternut squash per person. Toss squash with 2 teaspoon olive oil; season with salt and pepper. Bake at 400°F until tender, 30 minutes.
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farzana muntaka
[email protected]This souffle is perfect for a special occasion brunch or dinner.
Md Soharab
[email protected]This souffle is a great way to use up leftover spinach and mushrooms.
zaion fermin
[email protected]I love this souffle! It's so easy to make and it's always a crowd-pleaser.
Rj Shron
[email protected]This souffle is the perfect brunch dish. It's light and fluffy, and the flavors are amazing.
Rohit Kabir
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Mujeeb Khattak
[email protected]I'm not sure what went wrong, but my souffle didn't turn out at all. It was more like a scrambled egg casserole.
Dx Faraz
[email protected]This souffle was a complete disaster! It didn't rise properly and it was way too eggy.
Prodip bala Dip
[email protected]I found this recipe to be a bit bland. I added some extra garlic and herbs to give it more flavor.
YOUTUBE ZAKI0
[email protected]This souffle was a bit too cheesy for my taste, but otherwise it was very good.
Linda Silva
[email protected]I've made this souffle several times and it's always a crowd-pleaser. It's a great dish to serve for special occasions.
Sonta Boe
[email protected]This was my first time making a souffle, and it turned out great! I followed the recipe exactly and it was perfect.
HANIF DANISH
[email protected]I'm not a huge fan of spinach, but this souffle changed my mind! The spinach was perfectly wilted and the mushrooms added a nice earthy flavor.
Alfred
[email protected]This souffle was a hit at my dinner party! It was light and fluffy, and the flavors of the spinach, mushrooms, and Gouda cheese were perfectly balanced.