Spinach, Mushroom and Gouda Souffle

Spinach, Mushroom and Gouda Souffle

• 1/2 cup chopped shallots
• 1 cup sliced shiitakes
• 1 cup chopped spinach, blanched and squeezed
• 4 large cloves garlic, chopped
• 1 cup skim milk
• 3 tablespoons flour
• 2 whole eggs, separated
• 1/3 cup grated smoked Gouda
• 1/4 cup grated Pecorino Romano
• 1 teaspoon Dijon mustard
• 2 egg whites
• 2 pints cherry tomatoes, halved
• 1/2 cup chopped fresh basil (or parsley)
• 1 tablespoon chopped fresh thyme
• 1 tablespoon red wine vinegar

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.



I say "delicious" and Nate doesn't even remember eating it...what does that say? Have a wonderful Wednesday, only a day-and-a-half until I head to Greenville for wedding festivities!