Cheese Souffl Mushrooms

Ingredients

• 1 ounce Parmesan cheese, grated (1/2 cup)
• 1/4 cup (1 1/4 ounces) all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon white pepper
• Pinch ground nutmeg
• 4 tablespoons unsalted butter
• 1 1/3 cups whole milk
• 6 ounces Gruyre cheese, shredded (1 1/2 cups)
• 6 large eggs, separated
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon cream of tartar

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch round (2-quart) souffl dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan.

2. Combine flour, paprika, salt, cayenne, white pepper, and nutmeg in bowl. Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute. Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute. Remove pan from heat and whisk in Gruyre and 5 tablespoons Parmesan until melted and smooth. Let cool for 10 minutes, then whisk in egg yolks and 1 teaspoons parsley.

3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Add cheese mixture and continue to whip until fully combined, about 15 seconds.

4. Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan. Bake until risen above rim, top is deep golden brown, and interior registers 170 degrees, 30 to 35 minutes. Sprinkle with remaining teaspoon parsley and serve immediately.

Picture:

Source: https://www.americastestkitchen.com/recipes/7670-cheese-souffle

Recipe category: Entree