Spinach With Wild Mushroom Soufflé

Ingredients

• 8 ounces fresh spinach, washed or 4 oz frozen chopped spinach
• 4 tablespoons unsalted butter, plus extra for greasing
• 1 garlic, clove, crushed
• 6 ounces wild mushrooms (such as ceps, bay boletus, saffron milk-caps, oyster, field mushrooms, and hen of the woods)
• 1 cup milk
• 3 tablespoons all-purpose flour
• 6 eggs, separated
• salt
• fresh ground black pepper
• 1 pinch grated nutmeg
• 2 cups freshly grated parmesan cheese

Directions

1. 1

   Preheat the oven to 375°F.

2. 2

   Steam the spinach at a moderate heat for 3 to 4 minutes. Cool under running water, then drain, pressing out as much liquid as you can. Then chop finely. If using frozen spinach, defrost and squeeze dry.

3. 3

   Gently sauté the garlic and mushrooms in butter; turn up the heat and evaporate the juices.

4. 4

   When dry, add the spinach and transfer to a bowl. Cover and keep warm.

5. 5

   Measure 3 tablespoons of milk into a bowl. Bring the remaining milk to a boil. Stir the flour and egg yolk into the milk that is in the bowl, and blend well. Stir the boiling milk into the eggs and flour mixture; return to the pan and simmer to thicken.

6. 6

   Add the spinach mixture; season to taste with salt, pepper. and nutmeg.

7. 7

   Butter a 3 3/4 cup soufflé dish, paying special attention to the sides.

8. 8

   Sprinkle with a little of the cheese. Set aside.

9. 9

   Whisk the egg whites until they hold soft peaks.

10. 10

    Bring the spinach mixture back to a boil.

11. 11

    Stir in a spoonful of beaten egg whites, and then fold the remaining mixture into the remaining egg whites.

12. 12

    Turn into the soufflé dish; spread level. Sprinkle with the remaining cheese and bake in the oven for about 25 minutes until puffed, risen, and golden.