Spinach With Wild Mushroom Soufflé

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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