Mushroom and cheese Soufflé | kitchenstagram
Indulge in the delectable delight of a mushroom and cheese Soufflé, a tantalizing breakfast creation that’s sure to elevate your morning routine. Mushroom and cheese Soufflé is renowned for its airy and fluffy texture. Bursting with flavour and texture, this savory dish is beloved favourite for leisurely weekend breakfasts or a luxurious lunch treat. Whether prepared in a large Soufflé dish or as individual portions, this dish is ideal for any occasions or as a delightful lunch or dinner option.
Crafted with medley of cheese including Parmesan, cheddar and smoked Bandel cheese, this Soufflé promises a symphony of cheesy goodness in every bite. The beauty of this recipe lies in its versatility, feel free to experiment with your preferred cheese combinations to tailor it your palate.
Before baking, infuse the Soufflé with a creamy cheesy mushroom sauce, along with aromatic ingredients like shallots, garlic, grounded black pepper, nutmeg, paprika, dijon mustard, enhancing the dish’s complexity and depth of flavour.
However, it’s crucial to savor these Soufflés immediately upon removal from the oven, as their delicate rise can quickly deflate. Serve alongside crusty bread or toast, a refreshing salad for a well-rounded meal that satisfies both the palate and the soul.
Don’t hesitate to customize your Soufflés with a diverse array of cheese, spices and herbs to suit your personal preferences. With its straightforward recipe yielding impressive results every time, embarking on the journey of creating these savory Soufflés is undoubtedly worthwhile.
Serving Suggestion:
When pairing savory Soufflé, balance is key. A refreshing side salad with a zesty vinaigrette complements the richness of the Soufflé beautifully. Adding nuts and fruits like apples, pears or berries not only adds texture but also provides a delightful burst of flavour. Together, these elements create a harmonious meal where each component elevates the other without overwhelming the palate.
Storage instructions:
For Soufflés, serve immediately for optimal texture. Refrigerate leftovers for up to three days to maintain freshness. Avoid freezing as it alters texture.
Ingredients:
1 tbsp Olive oil
1 no. Shallot, chopped
1/2 cup Mushroom (sliced)
2 tbsp Butter
1 tbsp Garlic (minced)
2 tbsp All-purpose flour
1 cup Whole Milk
1 tsp Paprika powder
1/4 tsp Nutmeg (grated)
1 tsp Dijon Mustard
1 tsp Black pepper powder
Salt to taste
1/2 cup Parmesan cheese
1/2 cup cheddar cheese
4 nos. Egg
1/2 cup Smoked Bandel cheese (crumbled)
Topping:
Smoked Bandel cheese (optional)
For the ramekins:
Butter
Fine breadcrumbs
Preparation:
- Step 1: Butter 4 ramekins of 180-200 ml capacity and coat the bottom and sides with fine breadcrumbs. Discard excess breadcrumbs.
- Step 2: Heat olive oil in a pan. Then add chopped shallots and Sauté on medium heat for 6-7 minutes or until translucent.
- Step 3: Then add chopped mushrooms and salt, saute until lightly browned.
- Step 4: Melt butter in one side of the pan. Then add garlic and saute for 2 minutes.
- Step 5: Then add flour and cook for 2-3 minutes, stirring continuously. Slowly whisk in the milk, stirring continuously until the mixture is smooth.
- Step 6: Then add paprika powder, grated nutmeg, dijon Mustard, black pepper powder, salt to taste and mix everything well. Bring the sauce to a boil. Stirring constantly, cook and stir 2-3 more minutes or until the sauce is thickened.
- Step 7: Then turn off the heat and add parmesan cheese and cheddar cheese, mix well.
- Step 8: Separate egg whites from yolks and set until ready to use. Add egg yolks one at a time in the mushroom and cheese Béchamel and let the mixture cool slightly.
- Step 9: In a separate bowl whip egg whites with a pinch of salt until stiff peaks form. Gradually fold the whipped whites into the Soufflé batter.
- Step 10: Divide Soufflé batter evenly into the prepared ramekins. Fill half of the ramekins with the Soufflé batter then sprinkle with some crumbled smoked Bandel cheese, again fill the ramekins with the Soufflé batter. Sprinkle with some crumbled smoked Bandel cheese on top of each.
- Step 11: preheat the oven @200°C and place a roasting pan while preheating.
- Step 12: Place the ramekins onto the preheated baking sheet and bake for 25-30 minutes until golden and puffed.
- Step 13: Serve immediately. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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