Mushroom Souffle With Pecorino Romano

Ingredients

• 1/2 cup freshly grated pecorino romano cheese, plus more for the souffle dish
• 1 tablespoon extra-virgin olive oil
• 6 ounces cremini mushrooms, trimmed, wiped clean, and finely chopped
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh thyme
• 1 garlic clove, minced
• 2 teaspoons kosher salt
• fresh ground black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 5 large eggs, separated, at room temperature
• cream of tartar (a pinch)

Directions

1. 1

   Position oven rack in the center of oven; preheat oven to 400°.

2. 2

   Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.

3. 3

   Heat the oil in a large nonstick skillet over medium heat.

4. 4

   Add in mushrooms; cook, stirring, until they begin to release their moisture.

5. 5

   Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.

6. 6

   Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.

7. 7

   Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.

8. 8

   Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.

9. 9

   Gradually whisk in milk; bring to a boil, stirring constantly.

10. 10

    Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.

11. 11

    In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.

12. 12

    Add in mushrooms and cheese; stir.

13. 13

    Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.

14. 14

    Increase speed to high and beat until peaks are stiff and smooth.

15. 15

    Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.

16. 16

    Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.

17. 17

    Put the souffle in the oven and decrease temperature to 375°; bake until the souffle is puffed and golden, 30-35 minutes.

18. 18

    If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.