Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 large eggs, separated
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped mushrooms
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- 8-inch soufflé dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
3. Gradually add the milk, whisking constantly until the mixture is smooth and thickened.
4. Remove from heat and stir in the salt, black pepper, and nutmeg.
5. In a separate bowl, beat the egg yolks until thick and pale yellow. Gradually stir in the Parmesan cheese and chopped mushrooms.
6. Add the egg yolk mixture to the saucepan and stir until well combined.
7. In a separate bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg whites into the mushroom mixture.
9. Pour the mixture into the soufflé dish and smooth the top with a spatula.
10. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
11. Garnish with chopped parsley and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 18g
Carbohydrates: 8g
Protein: 12g
Substitutions for ingredients:
- Whole milk can be substituted with skim milk or almond milk.
- Parmesan cheese can be substituted with any other hard cheese.
- Mushrooms can be substituted with any other vegetable, such as spinach or broccoli.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use different herbs, such as thyme or rosemary, for a different flavor profile.
- Add a tablespoon of Dijon mustard for a tangy twist.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy soufflé.
- Use a spatula to gently fold the egg whites into the mushroom mixture to avoid deflating the mixture.
- Serve immediately after baking, as the soufflé will deflate quickly.
Storage instructions:
Leftover soufflé can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the soufflé in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the soufflé on a decorative plate with a side salad or roasted vegetables.
Garnishes:
Chopped fresh parsley or chives.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Side salad or roasted vegetables.
Troubleshooting advice:
If the soufflé does not rise properly, make sure the egg whites are beaten until stiff peaks form and that the oven is preheated to the correct temperature.
Food safety advice:
Make sure to cook the soufflé to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Soufflés originated in France in the early 18th century and were originally made with cheese.
Flavor profiles:
Creamy, savory, and slightly nutty.
Serving suggestions:
Serve as a main dish for brunch or dinner.
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Taste: Savory, Rich, Creamy, Earthy, Mushroomey