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Spinach and Shiitake Souffle

4 servings

Ingredients

2 tablespoons European style butter (such as Keller's) (plus a little more to butter souffle cups)
finely grated Parmesan cheese to coat souffle cups
8 ounces fresh spinach, washed and trimmed
1 tablespoon chopped shallots
1 tablespoon minced garlic
7 ounces shiitake mushrooms, stems removed and sliced
1 cup milk
3 tablespoons all-purpose flour
6 large eggs, separated
1 tablespoon chopped fresh tarragon
pinch of nutmeg
salt and pepper to taste
1 cup finely grated Gruyere or Swiss cheese

Method

Preheat the oven to 375 F.

Butter 4 souffle cups and sprinkle with the Parmesan cheese.

Steam the spinach approximately 1 minute. When it is cool enough to handle, squeeze it to remove excess moisture; then chop it roughly.

In a medium to large saute pan over high heat, melt the butter and saute the shallots and garlic for 1 minute. Add the mushrooms, and continue cooking about 7 minutes until their liquid is released and has evaporated.

Puree the mushroom mixture and the spinach in a food processor, and set it aside in a large mixing bowl.

Measure 3 tablespoons of the milk into a small mixing bowl. Wisk in the flour and egg yolks. Bring the remaining milk to a boil in a saucepan over medium-high heat. Slowly stir the boiling milk into the bowl, stirring constantly to avoid cooking the eggs. Return the mixture to the pan and allow it to simmer over low heat until thickened, about 3 minutes.

Remove the pan from the heat, and pour the egg mixture into the bowl with the spinach and mushrooms. Season with the salt, pepper, tarragon and nutmeg, add the Gruyere or Swiss cheese, and combine thoroughly.

In another small mixing bowl, beat the egg whites until they form medium-soft peaks. Fold them into the spinach mixture.

Divide the souffle among the souffle cups and bake for approximately 20 minutes, or until lightly browned. Serve immediately.

Chef's Tip:

Shiitakes and spinach are a natural flavor blend, but any mushroom would work in this recipe. If you substitute dried, reconstituted mushrooms, reduce the amount you use because their flavor is stronger.