Mushroom and Chèvre Soufflés

Name: Mushroom and Chèvre Soufflés
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 0 teaspoons cayenne; 227 grams chèvre; 1 teaspoons cream of tartar; 6 larges eggs, separated; 59 milliliters all-purpose flour; 355 milliliters milk; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 1 teaspoons salt; 340 grams shiitake mushrooms, diced and sautéed in butter with 1 teaspoon chopped thyme; 4 Tbsps unsalted butter, plus softened butter for brushing

You can never have too many main course recipes, so give Mushroom and Chèvre Soufflés a try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 7. One serving contains 276 calories, 15g of protein, and 20g of fat. Head to the store and pick up flour, salt, shiitake mushrooms, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 375 and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.

Ingredients you will need

Parmigiano Reggiano

Butter

Equipment you will use

Baking Sheet

Ramekin

Oven

In a medium saucepan, melt the 4 tablespoons of butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Whisk in the flour and cook over moderate heat for 1 minute.

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All Purpose Flour

Equipment you will use

Whisk

Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks.

Ingredients you will need

Egg Yolk

Ground Cayenne Pepper

Milk

Salt

Equipment you will use

Whisk

Let cool slightly.

Transfer to a large bowl and stir in the chvre and mushrooms.

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Mushrooms

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Bowl

In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the souffl base until no streaks of white remain.

Ingredients you will need

Cream Of Tartar

Egg Whites

Base

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Hand Mixer

Spatula

Bowl

Spoon the souffl mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the souffls rise evenly.

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Ramekin

Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the souffls are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup souffl at 375 for 45 minutes.

Ingredients you will need

Parmigiano Reggiano

Equipment you will use

Oven

Serve immediately.