Cheese Mushroom Souffles

A souffle sounds intimidating, but the technique here is straightforward once you understand what each step does. Sauteed mushrooms and scallions get cooked with whole wheat flour and milk into a thick base, enriched with sherry and Swiss cheese, lightened with beaten egg whites, and baked until puffy and golden.

Cooking the mushrooms until all their liquid evaporates is the most important step. Mushrooms release a surprising amount of water, and that moisture will sabotage your souffle if it’s still hanging around. Five minutes of stirring over heat drives it all off and concentrates the mushroom flavor at the same time.

Folding the egg whites in gently is where most souffles succeed or fail. The beaten whites are full of air bubbles that provide all the lift. Stirring too aggressively collapses them and you’ll end up with a dense, flat disk instead of a towering, trembling dome. Fold in large, sweeping motions and stop as soon as no white streaks remain.

Pro Tips

• Make sure your egg whites are at room temperature before beating. Cold whites don’t whip as high and won’t give you the volume you need for proper lift.
• Butter the souffle dishes generously all the way to the rim. The butter acts as a lubricant that the batter climbs as it rises. A dry spot creates a flat side.
• Serve immediately. Souffles start deflating within minutes of coming out of the oven. Have your guests seated and ready before you open the oven door.
• The dash of nutmeg is subtle but it amplifies the mushroom and cheese flavors. Don’t skip it.

Variations

• Use Gruyere instead of Swiss for a nuttier, more intense cheese flavor.
• Add fresh thyme to the mushroom base for an herby depth that pairs naturally with the earthy mushrooms.