Spinach With Wild Mushroom Soufflé Recipe #21879
Wild mushrooms combine especially well with eggs and spinach in this sensational soufflé.
50 min | 25 min prep
SERVES 4
- 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
- Preheat the oven to 375°F.
- 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.
- Gently sauté the garlic and mushrooms in butter; turn up the heat and evaporate the juices.
- When dry, add the spinach and transfer to a bowl. Cover and keep warm.
- 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.
- Add the spinach mixture; season to taste with salt, pepper. and nutmeg.
- Butter a 3 3/4 cup soufflé dish, paying special attention to the sides.
- Sprinkle with a little of the cheese. Set aside.
- Whisk the egg whites until they hold soft peaks.
- Bring the spinach mixture back to a boil.
- Stir in a spoonful of beaten egg whites, and then fold the remaining mixture into the remaining egg whites.
- 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.
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5 stars