Food Recipes Breakfast & Brunch Egg Dishes Mushroom and Chèvre Soufflés 5.0 (883) Add your rating & review Slideshow: More French Dishes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Photo: © Kana Okada Active Time: 25 mins Total Time: 45 mins Yield: 7 Ingredients 4 tablespoons unsalted butter, plus softened butter for brushing 1/4 cup freshly grated Parmigiano-Reggiano cheese 1/4 cup plus 2 tablespoons all-purpose flour 1 1/2 cups milk 3/4 teaspoon salt 1/4 teaspoon cayenne 12 ounces shiitake mushrooms, diced and sautéed in butter with 1 teaspoon chopped thyme 6 large eggs, separated 8 ounces chèvre 1/2 teaspoon cream of tartar Directions Preheat the oven to 375° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet. In a medium saucepan, melt the 4 tablespoons of butter. Whisk in the flour and cook over moderate heat for 1 minute. Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. Stir in the salt and cayenne. Off the heat, whisk in the egg yolks. Let cool slightly. Transfer to a large bowl and stir in the chèvre and mushrooms. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. Increase the speed to high and beat until firm peaks form. With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain. Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim. Run your thumb inside the rim of each ramekin to help the soufflés rise evenly. Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes. Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes. Serve immediately. Suggested Pairing A citrusy Sancerre. Originally appeared: October 2007 Rate It Print