MUSHROOM AND CHEVRE SOUFFLE
Steps:
- DIRECTIONS Preheat the oven to 400° 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. 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. 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. 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.
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Hasan Muuse
[email protected]This souffle was easy to make and very impressive. My guests loved it!
Gerard Mcgovern
[email protected]I've made this souffle several times and it always turns out great. It's a great recipe to have on hand for special occasions.
Zin Kunet
[email protected]This souffle was delicious! I served it with a side of roasted vegetables and it was the perfect meal.
Big boss Williams-cummins
[email protected]This souffle was a bit too eggy for my taste. I think I would have preferred it with less eggs.
Benjamin Mensah
[email protected]This souffle was a bit too salty for my taste. I think I would have preferred it with less salt.
Zanyar hasan
[email protected]I'm not a big fan of goat cheese, but I really enjoyed this souffle. The mushrooms and herbs really balanced out the flavor.
Mac Connell Jeudy
[email protected]This souffle is a bit time-consuming to make, but it's worth the effort. It's a delicious and elegant dish.
Owas Osayande
[email protected]I'm a beginner cook and this souffle was easy to follow. It turned out great and I'm so proud of myself!
Casha Cali
[email protected]This souffle was easy to make and very impressive. My guests loved it!
Afra nur
[email protected]I've made this souffle several times and it always turns out great. It's a great recipe to have on hand for special occasions.
Jalynn Parham
[email protected]This souffle was delicious! I served it with a side salad and it was the perfect meal.
MD sumon Mia
[email protected]I'm not a fan of mushrooms, but I still liked this souffle. The cheese and herbs really made it.
Dani Nicole
[email protected]This souffle was a bit too cheesy for my taste. I think I would have preferred it with less goat cheese.
Bahadr Ali
[email protected]I followed the recipe exactly and my souffle didn't rise. What did I do wrong?
Najiib Osman
[email protected]This is the best souffle I've ever had! It was so easy to make and it turned out perfect. I will definitely be making this again.
Vijay Priyankarage
[email protected]I'm not a big fan of goat cheese, but I really enjoyed this souffle. The mushrooms and cheese complemented each other perfectly.
Kaycee Henson
[email protected]This mushroom and chevre souffle was a hit at my dinner party! It was light and fluffy, with a delicious cheesy flavor. My guests raved about it.