1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil
A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste
- Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes. (I used smaller souffle bowls)
- Preheat oven to 375 degrees F.
- In a small saucepan, heat the butter. Allow all of the water to cook out.
- In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
- In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking and add the cheese. Whisk until incorporated.
- In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. (This is the tricky part. The cream of tartar helps stabilize the whites and helps the whipping process. Beat till the whites are glossy and firm. If you beat too much they will turn grainy, so we need to stop before that stage).
- Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
- Pour the mixture into the souffle bowl. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes. (I baked for 30 to compensate for smaller bowls. Also, they came out uneven since I did not smooth the tops after spooning the mixture in).
- Serve immediately
- Note: A souffle, no matter how well made, will fall after a few minutes as it cools since the air trapped inside it will start to escape. So it is important to time the baking correctly so that you have it at the table at the perfect moment.
- We encountered no such issues since we attacked our souffles the moment they were out of the oven. Well, except the ones in the pictures.
I know this is not technically a vegetarian recipe, but I will occasionally have eggetarian recipes in here as well.
That said, after being hounded for a month by my son to make this souffle, I finally caved. Since we are a food network addicted family, that did not surprise me much and I got the ingredients ready.
Souffles are really nothing to be scared of. They are made from mundane ingredients but with precision of proportion and technique. Once that's taken care of, you are good to go. So I chose a relatively simple recipe by the fabulous Alton Brown, who has made food science so entertaining. This recipe is available on the food network website.
Alton Brown's cheese souffle
Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar
A pinch of cayenne pepper
1 tsp black pepper