Mushroom Souffle With Pecorino Romano

READY IN: 1hr 35mins




  • Position oven rack in the center of oven; preheat oven to 400°.
  • Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.
  • Heat the oil in a large nonstick skillet over medium heat.
  • Add in mushrooms; cook, stirring, until they begin to release their moisture.
  • Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.
  • Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.
  • Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.
  • Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.
  • Gradually whisk in milk; bring to a boil, stirring constantly.
  • Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.
  • In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.
  • Add in mushrooms and cheese; stir.
  • Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.
  • Increase speed to high and beat until peaks are stiff and smooth.
  • Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.
  • Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.
  • Put the souffle in the oven and decrease temperature to 375°; bake until the souffle is puffed and golden, 30-35 minutes.
  • If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.