Mushroom-Cheese Souffle("A Favorite From The '76 Cookbook.")
A light and fluffy Mushroom-Cheese Souffle that combines savory mushrooms, creamy cottage cheese, and delicate egg whites. Perfect for brunch or a sophisticated appetizer, this dish offers a delightful blend of flavors and textures that appeal to cheese lovers and mushroom enthusiasts alike.
Ingredients
Instructions
- Start heating the oven to 300°F (150°C).
- In a mixing bowl, beat the egg yolks until light and foamy using a hand beater.
- Gradually stir the milk into the flour until smooth.
- Add the flour mixture to the beaten egg yolks and beat well.
- Stir in salt, pepper, and cottage cheese; beat until blended.
- Gently fold in minced onion, drained sliced mushrooms, and stiffly beaten egg whites.
- Turn the mixture into a greased 1-quart casserole dish.
- Bake for about 50 minutes or until golden brown on top.
Tips & Substitutions
For a lighter soufflé, ensure that your egg whites are beaten to stiff peaks before folding them in gently. If you don't have cottage cheese, ricotta makes a great substitute for a creamier texture. You can also experiment with different cheese like cheddar or Gruyère for added flavor. For extra flavor, try adding herbs like thyme or parsley.
Serving Suggestions
Serve the soufflé hot from the oven for the best texture. It pairs wonderfully with a light salad or steamed vegetables for a balanced meal. Consider serving with a dollop of sour cream or a light vinaigrette. This dish can also be a delightful brunch option alongside American recipes like Frozen Waldorf Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the soufflé in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Avoid microwaving as it can make the soufflé rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Mushroom-Cheese Souffle("A Favorite From The '76 Cookbook.") contains roughly 630 calories, with 18g protein, 126g carbohydrates, and 6g fat. It is an excellent source of vitamin C (49% of the Daily Value), iron (40% of the Daily Value), and protein (35% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soufflé ahead of time?
While soufflés are best served fresh, you can prepare the mixture ahead of time and store it in the refrigerator for a few hours. Just remember to fold in the egg whites right before baking for optimal puffiness.
What can I use instead of mushrooms?
If you're not a fan of mushrooms, you can substitute them with sautéed spinach or finely chopped bell peppers. Both options will add a different flavor profile while keeping the soufflé delicious and light.
How can I tell when the soufflé is done baking?
The soufflé is done when it's golden brown on top and has puffed up significantly. A gentle shake of the casserole dish should show that it's set but still slightly jiggly in the center. Avoid overbaking to maintain its airy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).