Soufflé au Fromage with Sautéed Spinach and Mushrooms

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.

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

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.

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.

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.

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.

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.

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.