Soufflé au Fromage with Sautéed Spinach and Mushrooms

• 15 g butter⇄
• 15 g Parmesan cheese, finely grated⇄

Preheat the oven to 200°C. Generously butter a 1-litre soufflé dish, then dust with half of the grated Parmesan to coat the interior. Place the dish on a baking sheet for stability during baking.

💡 The Parmesan coating helps the soufflé batter grip the sides, encouraging a higher rise.

• 400 g fresh spinach⇄
• 200 g cremini mushrooms⇄
• 2 cloves garlic⇄
• 2 tbsp olive oil⇄

Wash and roughly chop the spinach, slice the mushrooms thinly, and mince the garlic. Set aside in separate bowls for quick assembly later.

💡 Prepping ingredients now ensures the side dish cooks in sync with the soufflé’s baking time.

• 30 g butter⇄
• 15 g almond flour⇄
• 150 ml heavy cream⇄
• 100 g Gruyère cheese, finely grated⇄
• 3 g Dijon mustard⇄
• 0.5 g cayenne pepper⇄
• 2 g salt⇄
• 1 g white pepper⇄
• 4 units egg yolks⇄

Melt butter in a saucepan over medium heat, stir in almond flour, and cook for 30 seconds until it forms a paste. Gradually whisk in cream, stirring constantly until thickened, about 2 minutes. Remove from heat, stir in grated Gruyère, Dijon mustard, cayenne, salt, and white pepper until smooth. Beat in egg yolks one at a time until fully incorporated.

💡 Ensure the base cools slightly to warm before adding egg whites; if too hot, it will deflate them.

• 4 units egg whites⇄
• 1 g cream of tartar⇄

In a clean, dry bowl, beat egg whites with cream of tartar using an electric mixer on high speed until stiff, glossy peaks form, about 3-4 minutes. Test by tipping the bowl upside down; the whites should hold without sliding.

💡 Ensure no trace of fat or yolk is in the bowl or on the beaters to achieve maximum volume.

Stir one-quarter of the whipped egg whites into the cheese base to lighten it. Gently fold in the remaining whites in two additions using a rubber spatula, preserving as much volume as possible. Pour the mixture into the prepared dish and run your thumb around the inner rim to create a small groove. Place in the oven and bake at 200°C for 18-20 minutes until risen and golden on top.

💡 Avoid opening the oven door for the first 15 minutes to prevent a cold air shock that could collapse the soufflé.

• 2 tbsp olive oil⇄
• 2 cloves garlic, minced⇄
• 200 g cremini mushrooms, sliced⇄
• 400 g fresh spinach, chopped⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

Heat olive oil in a large skillet over medium heat at 180°C. Add minced garlic and sauté for 30 seconds until fragrant. Add sliced mushrooms and cook for 5-7 minutes until they release their moisture and turn golden brown. Stir in chopped spinach in handfuls, cooking for 2-3 minutes until wilted and bright green. Season with salt and pepper to taste.

💡 Cook mushrooms first to evaporate their water content, preventing a soggy side dish.

• 15 g Parmesan cheese, finely grated⇄

Remove the soufflé from the oven when it has risen above the rim and the top is golden brown. Scatter the remaining grated Parmesan over the top for a final touch. Serve immediately at the table while it’s at its peak height.

💡 Have guests seated before opening the oven, as the soufflé will begin to deflate within 2 minutes.

Spoon the warm sautéed spinach and mushrooms onto individual plates alongside the soufflé dish, ensuring a vibrant green and earthy contrast to the golden soufflé.

💡 Serve the side dish hot to maintain its texture and complement the delicate soufflé.