Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spinach With Wild Mushroom Soufflé Recipe
    Lost? Site Map

    Spinach With Wild Mushroom Soufflé

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    southern chef in louisiana's Note:

    Wild mushrooms combine especially well with eggs and spinach in this sensational soufflé.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375°F.
    2. 2
      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.
    3. 3
      Gently sauté the garlic and mushrooms in butter; turn up the heat and evaporate the juices.
    4. 4
      When dry, add the spinach and transfer to a bowl. Cover and keep warm.
    5. 5
      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.
    6. 6
      Add the spinach mixture; season to taste with salt, pepper. and nutmeg.
    7. 7
      Butter a 3 3/4 cup soufflé dish, paying special attention to the sides.
    8. 8
      Sprinkle with a little of the cheese. Set aside.
    9. 9
      Whisk the egg whites until they hold soft peaks.
    10. 10
      Bring the spinach mixture back to a boil.
    11. 11
      Stir in a spoonful of beaten egg whites, and then fold the remaining mixture into the remaining egg whites.
    12. 12
      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.

    Ratings & Reviews:

    • on July 02, 2002

      55

      This was so enjoyable and it came out of the oven quite pretty! It was golden, puffed up, and filled with deep green stips of spinach that contrasted the pale yellow egg fluff enclosing it. To make it a little healthier, I omitted all of the cheese and it seemed to work well. I believe the keys to keep a souffle from falling are to leave it in the oven until you're POSITIVE it's done, and not to overbeat the egg whites or it rises too quickly.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Spinach With Wild Mushroom Soufflé

    Serving Size: 1 (325 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 533.3
     
    Calories from Fat 324
    60%
    Total Fat 36.0 g
    55%
    Saturated Fat 19.7 g
    98%
    Cholesterol 400.3 mg
    133%
    Sodium 955.1 mg
    39%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 2.2 g
    9%
    Sugars 2.1 g
    8%
    Protein 35.4 g
    70%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites