Mushroom And Goat Cheese Soufflé

Instructions

1. Preheat your oven to 375°F (190°C) and butter a soufflé dish generously to prevent sticking.

2. In a skillet over medium heat, melt 2 tablespoons of butter and sauté the chopped mushrooms until golden brown, about 8 minutes. Set aside.

3. In a saucepan, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for about 2 minutes until smooth and bubbly.

4. Gradually whisk in the milk, stirring constantly until the mixture thickens and comes to a gentle boil. Cook for an additional 2 minutes.

5. Remove the saucepan from the heat and whisk in the egg yolks one at a time until fully incorporated. Add the crumbled goat cheese, salt, pepper, and nutmeg, stirring until the cheese is melted.

6. In a clean mixing bowl, beat the egg whites with a pinch of salt until stiff peaks form.

7. Gently fold a third of the egg whites into the cheese mixture to lighten it. Then, carefully fold in the sautéed mushrooms followed by the remaining egg whites, being careful not to deflate the mixture.

8. Pour the soufflé batter into the prepared dish and smooth the top with a spatula. Create a small indentation around the edge of the dish.

9. Bake the soufflé in the preheated oven for 25-30 minutes until puffed and golden brown on top.

10. Serve the Mushroom and Goat Cheese Soufflé immediately while puffed up and airy. Enjoy with a side salad or crusty bread.