Mushroom Souffle

In a desperate search for something new and interesting to cook, I scoured my cookbooks the other day. In an old book titled "Vegetarian Dishes from Around the World" by Rose Elliot, I found this awesome Mushroom Souffle recipe that I was so excited to make.

It's sad to me that so many of my friends don't like mushrooms. Because I had to make this whole souffle just for me. But it's not really that sad, because that meant I got to have this whole souffle just for me.

Souffles are intimidating. But this one was as easy as 1-2-3. 1) saute mushrooms, 2) make a roux, which is just flour and butter cooked together with milk, and 3) gently fold in egg whites.

The resulting souffle was as light as air, but the flavor hits you like a ton of delicious bricks. I felt very French eating my souffle with a green salad and glass of wine. All I need is a few more mushroom loving friends - if you're out there, you've got an open invitation to dinner!

Mushroom Souffle, adapted from Rose Elliot

2 Tbsp butter

2 packages mushrooms (I used crimini and button), cleaned and chopped finely

3 Tbsp butter

3 Tbsp all purpose flour

1 1/4 cups milk

salt, pepper, and fresh grated nutmeg to taste

4 egg yolks

5 egg whites

Butter a 2 quart souffle dish and preheat your oven to 375 degrees.

Saute mushrooms and 2 Tbsp butter together until fully cooked.

Melt 3 Tbsp butter in another saucepan. Whisk in flour and cook for 2 minutes over medium heat. Whisk milk in slowly and cook for a minute or two until thick.

Mix butter/flour/milk mixture with mushrooms and add salt, pepper, and nutmeg to taste. Let cool. Mix in egg yolks.

Beat egg whites separately until firm but not dry. Gently fold into mushroom mixture and then add it to the buttered dish. Bake 30-35 minutes or until skewer comes out clean when inserted into center.

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