Wild Mushroom, Spinach, and Gruyere Souffle
"Souffles are one of the most satisfying dishes of all time, and we guarantee this one won’t let you down. If you don’t have a soufflé dish, it will still look impressive—just use any 2-quart baking dish you have (that includes your sturdy 8-inch Pyrex). The key to success is beating the egg whites to stiff peaks. To check if you’re there, stop the mixer and lift up the beaters or whisk attachment. If the whites ooze back into the bowl, keep whipping. If you flip the whisk towards the sky and the egg whites stay upright, you’re golden. At this point, work quickly: you don’t want to lose any of that volume before it goes into the oven...."
INGREDIENTS
•
4 tablespoons unsalted butter, plus more for baking dish
•
1/2 cup grated Parmesan, divided
•
1 medium shallot, finely chopped
•
8 ounces wild mushrooms (such as oyster, shiitake, or a mix), stems removed and chopped (about 4 cups)
•
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
•
4 ounces Gruyere, grated (1 cup)
•
1/4 cup all-purpose flour
•
1 1/2 cups whole milk
•
Pinch nutmeg
•
6 large eggs, separated
Comments & Reviews
Just A Pinch Sweepstakes