Author: Tasting Pour
Serves: 2 servings
- 1½ Tbs. butter plus extra for coating
- 2 Tbs. flour
- 2 eggs
- ½ cup whole milk
- salt and pepper
- cream of tartar
- 3 oz. cheese (gruyere)
- 1½ Tbs. chopped herbs (sage)
- ½ cup mushrooms
- 1 Tbs. chopped shallot
- Preheat oven 400
- Butter two 7 oz. ramekins
- Separate eggs - yolks in small bowl, whites in larger mixing bowl with pinch of salt
- Finely grate cheese
- Melt ½ Tbs. butter in small skillet and cook onion and mushroom
- Salt and pepper to taste.
- Remove from heat and add chopped herbs.
- Melt 1 Tbs. butter in small sauce pan.
- Whisk in flour, cooking approx 3 minutes until flour is toasted
- Add milk in steady stream, continuing to whisk.
- Boil approx 2 minutes - keep whisking - Sauce will be thick
- Remove from heat and whisk in egg yolks
- Add mushroom mixture and cheese, stirring until combined
- In separate bowl, beat egg whites until foamy and add pinch of cream of tartar.
- Continue to until whites just hold stiff peaks.
- Fold ⅓ whites into cheesy mushroom filling to lighten.
- Fold cheesy mushroom filling into remainder of egg whites.
- Divide mixture between the two buttered ramekins and set on baking sheet in oven.
- Cook on middle rack for 20 minutes and serve immediately.
You can really play with this recipe. Throw in some bacon. Make it with finely chopped broccoli and cilantro instead of mushrooms and sage. There are no rules. Just make sure the eggs remain the star and the rest is flavoring. Add too many ingredients and the souffle will be heavy and won't rise well. And remember, even if it falls it will still taste good - especially with wine!