Thought of as the king of appetizers, a cheese soufflé is a perfect way to start any dinner party or meal. While soufflé has a reputation for being difficult to master, our fool-proof recipe means that you end up with a light, fluffy texture every time.
And here at VidaCap, we’ve decided to take it up a notch. Our delicious recipe includes a secret ingredient; buttery, sauteed mushrooms. Not only do they add an additional texture, but they can offer nutritional benefits too.
Of course, mushrooms come in many different shapes, sizes, and flavors, so how do you choose a specific variety?
What Kind of Mushrooms Should I Use?
When it comes to choosing one particular mushroom for a recipe, personal preference is often the guiding force. Some people might prefer the meaty texture of portobello or the mild, fruity flavor of enoki.
Overall, popular mushrooms to use are:
- Lion’s Mane
Medicinal mushrooms, like reishi, have become particularly prevalent in cooking over the last few years. Why?
Some studies suggest that reishi can be beneficial for immune support, sleep, and it may even function as a stress-reliever. And while they are slightly more bitter than your average supermarket mushroom, they still retain the earthy flavor that many people love.
However, we can’t ignore the problem of price and accessibility. Mushrooms like reishi are often reserved for professional kitchens or supplements because of this.
If it’s difficult to source more niche mushrooms, such as reishi and lion’s mane, consuming them via capsules is a great alternative. Mushroom capsules mean you can still take advantage of their purported health benefits while saving time and money.
More accessible varieties are likely to be portobello, shitake, or even button mushrooms. No matter which edible mushroom you choose for this cheese and mushroom soufflé recipe, it’s good to base it on your own palette.
Our Cheese and Mushroom Soufflé Recipe
Soufflé is notorious for overbaking and not rising. To prevent this from happening, follow our quick and easy tips.
- Keep a careful eye on the bechamel sauce. It’s essential to make sure the sauce is smooth and that the flour is fully combined.
- Combine the whipped egg whites and bechamel sauce very gently to retain air within the mixture. If it’s mixed with a heavy hand, the soufflé may not rise. Note: In general, savory soufflé will lift less as they contain heavier ingredients.
- Use room temperature eggs. Cold egg whites can take longer to whip and often result in smaller peaks. Using cream of tartar can also help build more air in the mixture.
- Soufflé cooks best at the bottom of the oven, so the heat can rise and lift the mixture.
- Using butter and cheese to coat the ramekin dishes builds a beautiful crust around the soufflé, adding extra flavor.
Want to impress your friends with a fluffy, golden-brown mushroom soufflé? Find our recipe below.
|Cooking Method||Sauteeing, whisking, and baking.|
|Nutrition||190 calories (per ramekin)|
|Recipe Ingredient||Cheese and mushrooms|
|Recipe Instructions||In a saucepan, cook the bechamel sauce and combine it with mushrooms. Beat egg whites and gently mix into the sauce. Cook in the oven until golden brown.|
|Suitable For Diet||Vegetarian|
For the sauteed mushrooms:
- 2 ½ cups of fresh, finely diced mushrooms
- 1 medium shallot
- 2 tbsp of butter
- 1 clove of chopped garlic
For the soufflé mixture:
- 2 tbsp of grated Parmigiano-Reggiano
- 4 tbsp of butter
- ¼ cup of plain flour
- 1 ½ cups of whole milk
- 6 large eggs (whites and yolks separated)
- 2 ½ cups of cheese (your preference, although gruyere is traditional)
- 1/2 tsp cream of tartar
- First, preheat the oven to 425 degrees Fahrenheit / 200 degrees celsius.
- Prepare 7 ramekins (1-cup size) by lightly brushing the interior with softened butter. Optional: sprinkle the buttered surface with a layer of grated Parmigiano-Reggiano for a beautifully browned crust. Place each soufflé dish into the refrigerator until needed.
- Prepare the mushrooms by washing and chopping them finely. In a pan, melt butter and add both the shallot and mushrooms. Sautee for a few minutes until lightly browned.
- Add in the chopped garlic and cook for one minute, making sure it doesn’t burn. Take off the heat and place the mushroom mixture in a bowl to cool.
- Now it’s time to make the bechamel sauce. Using a clean, medium saucepan, add 4 tbsp of butter and allow to melt. Add the flour and cook for about 1 minute over low-moderate heat; whisk the mixture to form a paste.
- Next, slowly whisk in the milk a few tablespoons at a time. It’s important to combine thoroughly, ensuring no lumps of flour remain. The mixture should be smooth and thick. Add in salt and pepper, and take off the heat.
- Allow to cool slightly, and then whisk in the egg yolks, one at a time. Once combined, gently add in the mushrooms and cheese.
- In a separate bowl, use an electric mixer to beat the cream of tartar and egg whites until stiff peaks form. Gently fold the egg whites into the soufflé mixture until fully combined.
- Add the mixture into the chilled ramekins, ideally ½ an inch below the rim. Smooth the tops if desired and sprinkle on some more Parmigiano-Reggiano. Place on a baking sheet.
- Bake in the bottom of the oven until puffed and golden, or for about 20 minutes. Serve immediately and enjoy.
Final Thoughts About Our Cheese and Mushroom Soufflé
Cooking a soufflé doesn’t have to be a complicated or time-consuming process. In fact, once you’ve chosen your favorite type of mushroom and cheese, our recipe will make light work of a once-notorious dish.
Please note, the above recipe can also be halved, creating 3 or 4 soufflé depending on their size. So, whether you are cooking just for yourself or for a crowd, this mushroom and cheese soufflé is sure to get your taste buds tingling.
Have you tried making this recipe? Let us know in the comments below.
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- 60 Capsules Per Bottle
- 750mg of Turkey Tail Mushroom
Audrey has worked as a registered dietitian for 6 years. She graduated from the University of Florida in 2013 with a Bachelor of Science degree. In 2014 she began an internship with the Veterans Affairs Healthcare System, and was hired as an Outpatient Dietitian following graduation. She started her career counseling a variety of patients with different health concerns and disease states. After a few years into practice, she found her passion was working in cancer care, and has spent the last 4 years specializing in oncology nutrition.
In her practice, Audrey has spent a significant amount of time reviewing literature on herbal and dietary supplements in the cancer care setting. Through her work at Vidacap, she hopes to continue to expand her knowledge and understanding of the benefits of supplements in conjunction with promoting a healthy, balanced diet and management of overall health and well being.