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Mushroom and Chèvre Soufflés
© Kana Okada

Mushroom and Chèvre Soufflés

  • ACTIVE: 25 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 7
  • FAST
  • VEGETARIAN

  1. 4 tablespoons unsalted butter, plus softened butter for brushing
  2. 1/4 cup freshly grated Parmigiano-Reggiano cheese
  3. 1/4 cup plus 2 tablespoons all-purpose flour
  4. 1 1/2 cups milk
  5. 3/4 teaspoon salt
  6. 1/4 teaspoon cayenne
  7. 12 ounces shiitake mushrooms, diced and sautéed in butter with 1 teaspoon chopped thyme
  8. 6 large eggs, separated
  9. 8 ounces chèvre
  10. 1/2 teaspoon cream of tartar
  1. Preheat the oven to 375° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
  2. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms.
  3. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
  4. Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately.

Suggested Pairing

A citrusy Sancerre.

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