Demi-soufflé with Mushrooms, Shallots and Swiss Cheese

Demi-soufflé with Mushrooms, Shallots and Swiss Cheese Recipe - Authentic Swiss Dish

Region / culture: Switzerland | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

This Demi-soufflé with Mushrooms, Shallots and Swiss Cheese is a delicious and savory dish that is perfect for a special brunch or dinner. The combination of mushrooms, shallots, and Swiss cheese creates a rich and flavorful filling that is sure to impress your guests.

History

The origins of this recipe are not entirely clear, but soufflés have been a popular dish in French cuisine for centuries. The word "soufflé" comes from the French verb "souffler," which means "to blow" or "to puff." Soufflés are known for their light and airy texture, which is achieved by incorporating beaten egg whites into the base mixture.

Ingredients

0.5 lb (227 g) mushrooms, thinly sliced
6 shallots, minced
4 tbsp butter
2 tbsp flour
0.75 cup cream
0.13 tbsp ground poultry seasoning
salt to taste
6 eggs
1 package cream cheese, at room temperature (8 oz (227 g))
1 cup grated swiss or gruyere cheese
0.33 cup grated parmesan cheese

How to prepare

In a medium-high heat, sauté mushrooms and shallots in butter until mushrooms are tender and the liquid has evaporated.
Add flour and cook for 2 minutes, stirring continuously.
Pour in cream and seasonings, and continue to cook and stir until the sauce thickens, approximately 2 minutes.
In a separate bowl, beat eggs with cream cheese until the mixture is well blended.
Stir in the cheese and the mushroom mixture until fully combined.
Butter an 8 x 11 inches porcelain baking dish and pour the mixture into it.
Bake in a preheated oven at 375°F (191°C) for about 30 minutes, or until the eggs are set and the top is nicely browned.
Serve immediately.

Variations

You can customize this recipe by adding other vegetables such as spinach, bell peppers, or broccoli. You can also experiment with different types of cheese for a unique flavor.

Cooking Tips & Tricks

Be sure to cook the mushrooms and shallots until the liquid has evaporated to prevent the soufflé from becoming too watery.

- When beating the eggs and cream cheese, make sure the mixture is well blended to ensure a smooth and creamy texture.

- To prevent the soufflé from deflating, avoid opening the oven door while it is baking.

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

Serving Suggestions

This Demi-soufflé can be served as a main dish with a side salad or roasted vegetables. It also pairs well with a glass of white wine.

Cooking Techniques

The key to a successful soufflé is to beat the egg whites until stiff peaks form and gently fold them into the base mixture to maintain the airy texture.

Ingredient Substitutions

If you don't have cream cheese, you can substitute it with ricotta or mascarpone cheese. You can also use different types of mushrooms or cheese based on your preference.

Make Ahead Tips

You can prepare the mushroom mixture and egg mixture ahead of time and assemble the soufflé just before baking. This can save you time when entertaining guests.

Presentation Ideas

Serve the Demi-soufflé in individual ramekins for an elegant presentation. Garnish with fresh herbs or a sprinkle of grated cheese before serving.

Pairing Recommendations

This dish pairs well with a crisp green salad, a glass of Chardonnay, or a light Pinot Noir.

Storage and Reheating Instructions

Leftover soufflé can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of this Demi-soufflé with Mushrooms, Shallots and Swiss Cheese contains approximately 350 calories.

Carbohydrates

Each serving of this Demi-soufflé with Mushrooms, Shallots and Swiss Cheese contains approximately 10 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 25 grams of fat.

Proteins

Each serving of this Demi-soufflé provides approximately 15 grams of protein.

Vitamins and minerals

This dish is a good source of calcium, vitamin D, and iron.

Alergens

This recipe contains dairy (cream, cheese), eggs, and wheat (flour).

Summary

This dish is a rich source of protein and calcium, but it is also high in fat and calories. It is best enjoyed in moderation as part of a balanced diet.

Summary

This Demi-soufflé with Mushrooms, Shallots and Swiss Cheese is a decadent and flavorful dish that is perfect for a special occasion. With a creamy and cheesy filling, this soufflé is sure to impress your guests and leave them wanting more. Enjoy this dish as a main course or as a side dish with your favorite accompaniments.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Demi-soufflé with Mushrooms, Shallots and Swiss Cheese. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, who was known for her exquisite culinary skills. As soon as I entered her kitchen, I was enveloped in the most mouth-watering aroma – a combination of earthy mushrooms, sweet shallots, and sharp Swiss cheese.

Mrs. Jenkins greeted me with a warm smile and invited me to join her at the kitchen table. She had a mischievous twinkle in her eye as she handed me a tattered old recipe card, yellowed with age and stained with the remnants of countless meals. "This, my dear, is a recipe that has been passed down through generations in my family," she explained. "It is a true labor of love, but the end result is well worth the effort."

I eagerly scanned the recipe, taking in the intricate steps and precise measurements. Mrs. Jenkins patiently guided me through each step, offering tips and tricks that could only be learned through years of experience. As we worked together to create the demi-soufflé, I felt a deep sense of connection to the generations of women who had come before me, each adding their own unique touch to this timeless dish.

The scent of sautéed mushrooms and shallots filled the kitchen, mingling with the rich aroma of melting Swiss cheese. I watched in awe as Mrs. Jenkins deftly folded the fluffy egg whites into the creamy mushroom mixture, creating a light and airy soufflé that seemed almost too beautiful to eat.

As we sat down to enjoy our creation, Mrs. Jenkins regaled me with stories of her own grandmother, who had taught her the recipe many years ago. She spoke of lazy summer afternoons spent in the kitchen, learning the art of cooking from a woman who had a gift for turning simple ingredients into culinary masterpieces.

As I savored each bite of the demi-soufflé, I felt a deep sense of gratitude for Mrs. Jenkins and the gift she had shared with me. This recipe was more than just a collection of ingredients and instructions – it was a piece of history, a link to the past that connected me to a long line of women who had found joy and fulfillment in the act of creating something delicious from scratch.

I left Mrs. Jenkins' kitchen that day with a renewed sense of purpose and a newfound appreciation for the art of cooking. I vowed to carry on the tradition of making demi-soufflé with mushrooms, shallots, and Swiss cheese, passing it down to future generations so that they too could experience the magic of this timeless dish.

And so, every time I prepare this recipe in my own kitchen, I am reminded of that warm summer day spent with Mrs. Jenkins, and the bond we shared over a love of good food and the joy of creating something truly special. The demi-soufflé with mushrooms, shallots, and Swiss cheese is not just a dish – it is a memory, a story, and a legacy that will live on for generations to come.