Cheese Mushroom Soufflé

Cheese Mushroom Soufflé Recipe - Vegetarian Food from Switzerland

Region / culture: Switzerland | Preparation time: 20 minutes | Cooking time: 35-40 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cheese Mushroom Soufflé is a classic dish that combines the rich flavors of mushrooms and cheese in a light and fluffy soufflé. This dish is perfect for a special occasion or a cozy night in.

History

The soufflé originated in France in the early 18th century and has since become a popular dish around the world. The combination of eggs, cheese, and mushrooms in this recipe creates a savory and satisfying dish that is sure to impress.

Ingredients

5 tbsp of butter
0.5 lb (227 g) of mushrooms, finely chopped
1 tbsp of green onion, chopped
0.5 tsp of mixed vegetable seasoning
1 dash of ground nutmeg
3 tbsp of whole wheat flour
1 cup of milk
2 tbsp of sherry
5 eggs, separated
1.25 cups of shredded swiss cheese

How to prepare

In a frying pan, melt the butter. Add the mushrooms and onion, stirring until all the liquid evaporates, which should take about 5 minutes.
Add the seasonings and flour, and stir until well blended.
Gradually stir in the milk and sherry.
Blend in the egg yolks one at a time.
In a separate bowl, beat the egg whites until stiff peaks form.
Fold the beaten egg whites into the mushroom mixture until just blended, then fold in approximately 0.8 of the cheese.
Spoon the mixture into buttered individual souffle dishes or a single large souffle dish.
Sprinkle the remaining cheese on top.
Bake the small dishes for 25 – 30 minutes at 375°F (191°C).
Bake the large souffle at 350°F (177°C) for 35 – 40 minutes, or until it becomes puffy and golden.
Serve immediately.

Variations

Add cooked bacon or ham for a meatier version.
Use different types of cheese, such as cheddar or gruyere, for a different flavor profile.

Cooking Tips & Tricks

Be sure to fold the beaten egg whites gently into the mushroom mixture to ensure a light and fluffy texture.

- Make sure to use room temperature eggs for the best results.

- Serve the soufflé immediately after baking to enjoy it at its peak.

Serving Suggestions

Serve the Cheese Mushroom Soufflé with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Beating the egg whites until stiff peaks form is crucial for a light and airy soufflé.

- Folding the egg whites gently into the mushroom mixture helps maintain the soufflé's fluffy texture.

Ingredient Substitutions

You can use any type of mushrooms in this recipe, such as cremini or shiitake.

- If you don't have sherry, you can substitute white wine or chicken broth.

Make Ahead Tips

You can prepare the mushroom mixture ahead of time and refrigerate it until ready to bake. Just be sure to fold in the egg whites right before baking.

Presentation Ideas

Serve the Cheese Mushroom Soufflé straight from the oven in the soufflé dishes for an elegant presentation.

Pairing Recommendations

Pair the Cheese Mushroom Soufflé with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Cheese Mushroom Soufflé contains approximately 300 calories.

Carbohydrates

Each serving of Cheese Mushroom Soufflé contains approximately 15 grams of carbohydrates.

Fats

Each serving of Cheese Mushroom Soufflé contains approximately 20 grams of fats.

Proteins

Each serving of Cheese Mushroom Soufflé contains approximately 12 grams of proteins.

Vitamins and minerals

Cheese Mushroom Soufflé is a good source of calcium, vitamin D, and iron.

Alergens

This recipe contains dairy (cheese and milk) and eggs.

Summary

Cheese Mushroom Soufflé is a delicious and nutritious dish that is high in protein and calcium.

Summary

Cheese Mushroom Soufflé is a delicious and elegant dish that is perfect for a special occasion or a cozy night in. With its rich flavors and light texture, this soufflé is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a dreary, rainy day and I was browsing through an old cookbook that I had stumbled upon in the attic. As I flipped through the yellowed pages, a recipe for Cheese Mushroom Soufflé caught my eye. I had never made a soufflé before, but something about this dish seemed so intriguing to me.

I decided to give it a try, despite my lack of experience with soufflés. I gathered the ingredients – mushrooms, cheese, butter, flour, milk, eggs, and seasonings – and set to work in the kitchen. As I chopped the mushrooms and grated the cheese, I couldn't help but think back to all the different recipes I had learned over the years.

I learned to cook from many different sources – my mother, my aunts, my neighbors, and even strangers I met while traveling. Each recipe held a special place in my heart, reminding me of the people and places that had shaped my culinary journey.

As I sautéed the mushrooms in butter and whisked together the cheese sauce, I thought about all the times I had cooked for my family and friends. I remembered the smiles on their faces as they tasted my dishes, the laughter and conversation that filled the air around the dinner table.

When it came time to fold the whipped egg whites into the cheese sauce, I felt a sense of anticipation building inside me. Would my soufflé rise and puff up beautifully, like the pictures in the cookbook? Or would it fall flat and disappoint me, like so many soufflés do?

I carefully poured the mixture into a buttered dish and placed it in the oven, watching anxiously as it began to rise and expand. To my delight, the soufflé emerged from the oven perfectly puffed and golden brown. I couldn't believe that I had actually made a soufflé – and a delicious one at that!

As I sat down to enjoy my Cheese Mushroom Soufflé, I thought about all the recipes I had learned over the years. Each one had taught me something new about cooking and about life. They had taught me patience, creativity, and the joy of sharing good food with the people I loved.

I knew that this recipe for Cheese Mushroom Soufflé would become a staple in my cooking repertoire. It was a dish that reminded me of the endless possibilities that lay before me in the kitchen, waiting to be explored and enjoyed.

And so, as I savored each bite of the soufflé, I felt a sense of gratitude for all the recipes and all the people who had helped me become the cook I am today. I knew that my culinary journey was far from over – and I couldn't wait to see where it would take me next.