Best Spinach With Wild Mushroom Soufflé Recipes

SPINACH AND GRUYERE SOUFFLE

Steps:

• Preheat oven to 375 degrees. Butter a round 1-quart tall-sided baking dish and dust with breadcrumbs; set aside. In a large skillet, heat 2 tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted, about 4 minutes. Transfer to a strainer to cool; press to release liquid.
• In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms. Continue to cook until pale blond in color, 2 to 3 minutes. Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened, 3 to 5 minutes. Remove from heat. Stir in cheese until melted; season with salt and pepper. Transfer souffle base to a large bowl.
• In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base; pulse until blended. Stir spinach mixture into remaining souffle base. (To store, press plastic wrap against surface and keep at room temperature, up to 4 hours.)
• In a large bowl, using an electric mixer, beat 4 egg whites and pinch of salt on medium-high until stiff peaks form (do not overbeat), about 3 minutes. In 2 additions, gently fold egg whites into souffle base. Pour batter into prepared dish and bake until souffle is tall, browned, and firm to the touch, about 35 minutes. (Avoid opening oven during first 25 minutes of baking.) Serve immediately.

ANNE'S TWICE-BAKED SPINACH SOUFFLéS

Steps:

• Preheat the oven to 400°F. Generously butter six 8-ounce ramekins or one 6-cup jumbo muffin tin or silicone muffin mold.
• To prepare the spinach, in a skillet, heat the oil over medium heat. Add the shallot and cook until soft and translucent, 2 to 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the well-drained spinach and season with cayenne, salt, and pepper. Continue cooking, stirring, until the mixture is well combined and all the moisture has evaporated, 2 to 3 minutes. Set aside.
• To prepare the béchamel sauce, in a heavy-bottomed saucepan, melt the butter over medium heat. Whisk in the flour, and cook until foaming but not browned, about 1 minute. Whisk in the warmed milk. Bring to a boil over high heat. Once it is at a boil, continue cooking, stirring constantly, until the sauce thickens, about 2 minutes. Season with nutmeg, salt, and pepper.
• You will use two-thirds of this sauce as the base for the soufflés. The remaining one-third will be the coating sauce at the end. Transfer one-third of the sauce to a small saucepan. Add the half-and-half and stir to combine. Set aside.
• Stir the spinach into the larger amount of sauce; taste and adjust the seasoning with salt and pepper. Add the egg yolks one at a time, stirring between each addition. Set aside.
• To make the soufflés, in the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of salt on medium speed until foamy. Increase the speed to high and whip until stiff peaks form, 2 to 3 minutes.
• To lighten the soufflé, add about one-fourth of the beaten egg whites to the spinach-sauce mixture and whisk until well mixed. Pour this mixture over the remaining whites and fold together until smooth.
• Fill the prepared ramekins with the mixture. Place them on a baking sheet and bake until the soufflés are puffed and browned, 12 to 15 minutes. Leave the oven on.
• Transfer the soufflés to a rack and cool slightly. Turn out each soufflé into a large gratin dish or casserole. If the soufflés stick, release them by running a butter knife or offset spatula around the rims. Set aside.
• To finish the soufflés, bring the reserved cream sauce to a boil over medium-high heat. Add the mustard and 1/4 cup of the Gruyère cheese. Stir to combine, then taste and adjust for seasoning with salt and pepper. Spoon the sauce over the soufflés to coat, then sprinkle each evenly with the remaining 1/4 cup Gruyère. (The dish may be made to this point and held at room temperature for up to 1 hour or covered in the refrigerator for up 24 hours. However, it is important to bring the dish to room temperature before browning.)
• Bake the sauce-covered soufflés in the gratin dish until browned and bubbling, 7 to 10 minutes. Serve immediately.
• béchamel sauce
• Whether called béchamel (French), balsamella (Italian), or white sauce, this classic sauce is based on a thickener (a roux) made of butter and flour that is whisked together with milk. Simple seasonings include nutmeg, salt, and pepper, but the flavor is improved if the milk is first infused with aromatics like bay leaf and peppercorns. It is as simple as making tea: place the milk and aromatics in a pot and bring to a simmer over medium heat. Remove from the heat and let rest for about 10 minutes; strain out and discard the aromatics.
• Béchamel sauce is the workhorse of cuisine. You can change its consistency by varying the proportions of roux to milk. The more roux, the thicker the sauce, and vice versa. Thin sauces are used as bases for soups and other sauces. Add cheese, for example, and it's Sauce Mornay. A medium béchamel sauce is used for coating and in vegetarian lasagna. Thick béchamel is the base for savory soufflés.

SPINACH GOAT CHEESE SOUFFLé

Steps:

• Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
• When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
• Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.

SPINACH "SOUFFLE"

Steps:

• Preheat oven to 350.
• Combine all ingredients, and place in large casserole dish that has been greased with cooking spray.
• Top with additional parmesan.
• Bake 30-45 minutes, or until bubbly.

SPINACH SOUFFLé

Steps:

• Preheat the oven to 400°F. Position the rack in the center of the oven. Coat a 2-quart soufflé dish or 6 individual 8-ounce dishes with cooking spray. Coat with bread crumbs. Tap out excess; set aside.
• Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into the ice bath to stop the cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
• Melt the butter in a small saucepan over medium heat. Whisk in the flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
• In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach and grated cheese.
• Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and the egg whites are smooth.
• Using a rubber spatula, transfer one-third of the egg whites to the spinach mixture; gently fold in until blended. Add the spinach mixture to the remaining egg whites; gently fold in until just combined. Pour into the prepared dish or dishes.
• Place the soufflé in the oven; reduce heat to 375°F. Bake until puffed and golden, 20 to 30 minutes. Serve immediately.
• (Per serving)
• Calories: 149
• Fat: 7g
• Cholesterol: 85mg
• Carbohydrate: 11g
• Sodium: 488mg
• Protein: 11g
• Fiber: 2g

SPINACH-MUSHROOM SOUFFLE ROLL

Steps:

• Line a 15 X 10 X 1" baking pan with foil, extending foil 1" beyond edges of pan.
• Grease and lightly flour; set aside Melt the butter.
• Stir in the 1/2 cup flour, salt, and pepper.
• Add milk all at once.
• Cook and stir till thickened and bubbly.
• Cook and stir 1 minute more.
• Remove from heat Beat the egg yolks till thick and lemon colored.
• Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
• Using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
• Fold a small amount of the beaten egg whites into egg yolk mix.
• Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
• Bake in a 375°F oven about 20 minutes.
• While that's cooking cook the frozen chopped spinach and squeeze it dry.
• Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
• Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
• Heat through, stirring occasional.
• Immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
• Spread spinach mushroom filling over souffle to within 1/2" of the edge.
• Use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
• Slice; serve immediately.

SPINACH, MUSHROOM AND GOUDA SOUFFLE

Steps:

• Heat oven to 375°F. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach mixture; fold in remaining whites. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.
• Serve with:
• 1 cup cubed roasted butternut squash per person. Toss squash with 2 teaspoon olive oil; season with salt and pepper. Bake at 400°F until tender, 30 minutes.