Savory Souffle
Ingredients
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup whole milk, warmed
- 4 oz gruyère cheese, finely grated
- 2 oz sharp cheddar cheese, finely grated
- 6 large eggs, separated and room temperature
- 8 oz cremini mushrooms, finely diced
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1/4 tsp nutmeg
- 2 tbsp dry white wine
Instructions
- Preheat oven to 375°F. Butter a 2-quart soufflé dish thoroughly and dust with 1 tbsp finely grated gruyère. Place on a baking sheet.
- Melt 2 tbsp butter in a skillet over medium-high heat. Add mushrooms, shallots, and garlic with thyme. Sauté for 6-7 minutes until mushrooms release moisture and begin to caramelize. Deglaze with white wine and cook 1 minute. Season with salt and pepper. Cool for 5 minutes.
- Make béchamel: melt remaining 2 tbsp butter over medium heat, whisk in flour for 2 minutes until pale blonde roux forms. Slowly add warmed milk, whisking constantly to eliminate lumps. Cook 4-5 minutes, stirring frequently, until sauce coats the back of a spoon. Remove from heat. Whisk in both cheeses, nutmeg, salt, and white pepper. Let cool 3 minutes.
- Whisk egg yolks into cooled béchamel one at a time, stirring well after each addition. Fold mushroom mixture into base until just combined.
- Using an electric mixer, beat egg whites at medium-high speed for 3-4 minutes until stiff peaks form—peaks should stand straight up and whites should be glossy. Do not overbeat.
- Gently fold one-third of egg whites into soufflé base to lighten it, using broad sweeping motions. Carefully fold in remaining whites in two additions, being gentle to preserve volume. Mixture should look streaky but well combined.
- Transfer mixture to prepared soufflé dish, smoothing top gently. Run your thumb around the inside rim, creating a small groove to help soufflé rise evenly. Bake at 375°F for 32-35 minutes until puffed and golden, with a slight jiggle in the center when gently shaken.
- Remove from oven and serve immediately with a fresh arugula salad dressed in Dijon vinaigrette, as any delay will cause deflation.
Inspired by Lauren Brown’s winning savory souffle. This is a plausible recreation, not the chef’s original recipe.