chevre and mushroom souffle
But as much as I would like to hang up my apron, give myself a pat on the back and pretend that my butcher project was enough for me to feel completely confident and satisfied in my kitchen skills, I cannot. I read words like souffle and think, “Ugh, but they are so fickle.” or cheesecake and immediately associate it with the words soggy, wet and mushy or read the instructions to place your knife in the head of the lobster and my eyes start to well up with tears because, it’s alive, squirming and looking at me and there will be blood, and eww, gross, brains — I don’t think I could possibly do that.
It takes one step at a time. And I’ve made a list — since I’m a listy sorta person. I want to overcome pie crust, not making them, but in pinching their edges (yeah, of all things, I can’t pinch….sigh), crepes (though I really think pancakes are good enough, right? Right?), cheesecakes that are not soggy and wet, poached eggs that don’t look like a vinegary wet mushy white mass, and the gentle way to kill a lobster. As for souffles, I can confidently cross them off my list.
One Year Ago: Salted Brown Butter Crispy Treats and Nutella Ice Cream
Chevre and Mushroom Souffle
Adapted from Food and Wine
Note: These puffed up beautifully in the oven, and stayed puffy for about 5 minutes out of the oven then started to slowly deflate. Three hours later they were completely deflated, but they still tasted fantastic. Does this mean I failed with my souffle, or do they naturally deflate over time?
Makes 6 individual souffles or one large souffle
6 tablespoons unsalted butter, divided
1/4 cup freshly grated parmigiano-reggiano
3 tablespoons all-purpose flour
3/4 cup milk
1/2 teaspoon kosher salt
Pinch of cayenne
6 ounces assorted mushrooms
1 tablespoon fresh thyme leaves
4 large eggs, separated
8 ounces chevre
1/4 teaspoon cream of tartar
Preheat oven to 375-degrees and brush 6 1-cup ramekins with 2 tablespoons melted butter. Lightly coat the ramekins with the parmigiano-reggiano and place on a baking sheet.
In a medium skillet over medium heat melt 2 tablespoons butter. Once melted, add mushrooms and saute until brown and soft, about 3 – 5 minutes. Add thyme, stir, and remove from heat. Set aside.
In a medium sauce pan or skillet add the remaining 2 tablespoons of butter and melt over medium heat. Whisk in flour and cook for 1 minute — it will be extremely thick and clumpy. Whisk in milk and cook until very thick and smooth — it will look almost like paste. Remove from heat and whisk in egg yolks. Let cook slightly. Transfer to a large bowl and stir in chevre and mushrooms.
In a large bowl, using an electric mixer, beat egg whites and cream of tartar together on medium speed until frothy. Increase speed to high and beat until firm peaks form. Using a rubber spatula gently fold the egg whites into the souffle base until no streaks of white remain.
Spoon the souffle mixture into the prepared ramekins filling them to 1/2-inch below the rim. Run your thumb along the inside rim of each ramekin to help the souffles rise evenly. Sprinkle remaining parmigiano-reggiano on top and bake in the bottom third of the oven for 20 – 30 minutes until the souffles are puffed and golden brown. (Meg note — try not to open your oven during bake time. Quickly turn on an oven light, check for brownness then turn off immediately.) Alternately you can bake in a 6-cup souffle at 375-degrees for 40 – 50 minutes.
Conversions & Equivalents
Volume | Baking | Metric | Pan Size | Temperature | Oven | Other
1/2 teaspoon
=
30 drops
1 teaspoon
=
1/3 tablespoon OR 60 drops
3 teaspoon
=
1 tablespoon or 1/2 fluid ounce
1/2 tablespoon
=
1 1/2 teaspoons
1 tablespoon
=
3 teaspoons or 1/2 fluid ounce
2 tablespoons
=
1/8 cup or 1 fluid ounce
3 tablespoons
=
1 1/2 fluid ounces
4 tablespoons
=
1 1/4 cup or 2 fluid ounces
5 1/3 tablespoons
=
1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons
=
1/2 cup or 4 fluid ounces
10 2/3 tablespoons
=
2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons
=
3/4 cup or 6 fluid ounces
16 tablespoons
=
1 cup or 8 fluid ounces or 1/2 pint
1/8 cup
=
2 tablespoons or 1 fluid ounce
1/4 cup
=
4 tablespoons or 2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
3/8 cup
=
1/4 cup + 2 tablespoons
1/2 cup
=
8 tablespoons or 4 fluid ounces
2/3 cup
=
10 tablespoons + 2 teaspoons
5/8 cup
=
1/2 cup + 2 teaspoons
3/4 cup
=
12 tablespoons or 6 fluid ounces
7/8 cup
=
3/4 cup + 2 tablespoons
1 cup
=
16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups or 128 fluid ounces
FLOUR
1 cup all-purpose flour
=
5 ounces or 142 grams
1 cup cake flour
=
4 ounces or 113 grams
1 cup whole wheat flour
=
5 1/2 ounces or 156 grams
SUGAR
1 cup granulated white sugar
=
7 ounces or 198 grams
1 cup packed brown sugar
=
7 ounces or 198 grams
1 cup confectioners sugar
=
4 ounces or 113 grams
COCOA POWDER
1 cup cocoa powder
=
3 ounces or 85 grams
BUTTER
4 tablespoons
=
1/2 stick or 1/4 cup or 2 ounces
8 tablespoons
=
1 stick or 1/2 cup or 4 ounces
16 tablespoons
=
2 sticks or 1 cup or 8 ounces
32 tablespoons
=
4 sticks or 2 cups or 1 pound
1/4 teaspoon
=
1.23 milliliters
1/2 teaspoon
=
2.46 milliliters
3/4 teaspoon
=
3.7 milliliters
1 teaspoon
=
4.93 milliliters
1 1/4 teaspoon
=
6.16 milliliters
1 1/2 teaspoon
=
7.39 milliliters
1 3/4 teaspoon
=
8.63 milliliters
2 teaspoon
=
9.86 milliliters
1 tablespoon
=
14.79 milliliters
2 tablespoons
=
29.57 milliliters
1/4 cup
=
59.15 milliliters
1/2 cup
=
118.3 milliliters
1 cup
=
236.59 milliliters
2 cups or 1 pint
=
473.18 milliliters
3 cups
=
709.77 milliliters
4 cups or 1 quart
=
946.36 milliliters
1/4 teaspoon
=
1.23 milliliters
4 quarts or 1 gallon
=
3.785 liters
PAN SIZE
VOLUME
CAN SUBSTITUTE WITH
1 8-inch round cake pan
4 cups
1 8x4-inch loaf pan
1 9-inch round cake pan
1 9-inch pie plate
2 8-inch round cake pans
8 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
1 11x7-inch baking dish
1 10-inch springform pan
1 9-inch round cake pan
6 cups
1 8-inch round cake pan
1 8x4-inch loaf pan
1 11x7-inch baking dish
2 9-inch round cake pans
12 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 8-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dish
1 10-inch springform pan
1 10-inch round cake pan
11 cups
2 8-inch round cake pan
1 9-inch tube pan
1 10-inch springform pan
2 10-inch round cake pans
22 cups
5 8-inch round cake pans
3 or 4 9-inch round cake pans
2 10-inch spring form pan
9-inch tube pan
12 cups
2 8-inch round cake pans
2 9-inch round cake pans
1 10-inch bundt pan
10-inch tube pans
16 cups
3 9-inch round cake pans
2 10-inch pie plates
4 8-inch pie plates
2 9x5-inch loaf pans
2 8-inch square baking dishes
2 9-inch square baking dishes
10-inch bundt pan
12 cups
1 9x13-inch baking dish
2 9-inch round cake pans
1 9-inch tube pan
2 11x7-inch baking dishes
1 10-inch springform pan
11x7x2-inch baking dish
6 cups
1 8-inch square baking dish
1 9-inch square baking dish
1 9-inch round cake pan
9x13x2-inch baking dish
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
3 8-inch round cake pans
1 10x15-inch jellyroll pan
10x15x1-inch jellyroll pan
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
2 8-inch round cake pan
1 9x13-inch baking dish
9x5-inch loaf pan
8 cups
1 10-inch pie plate pan
1 8-inch square baking dish
1 9-inch square baking dish
8x4-inch loaf pan
6 cups
1 8-inch round cake pan
1 11x7-inch baking dish
9-inch springform pan
10 cups
1 10-inch round cake pan
1 10-inch spring form pan
2 8-inch round cake pans
2 9-inch round cake pans
10-inch springform pan
12 cups
2 8x4-inch loaf pan
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dishes
2 8-inch round cake pans
8-inch square baking dish
8 cups
1 9x5-inch loaf pan
2 8-inch pie plates
9-inch square baking dish
8 cups
1 11x7-inch baking dish
1 9x5-inch loaf pan
2 8-inch pie plate
Water Freezes
32°F
0°C
40°F
4.4°C
50°F
10°C
60°F
15.6°C
70°F
21.1°C
80°F
26.7°C
90°F
32.2°C
100°F
37.8°C
110°F
43.3°C
120°F
48.9°C
130°F
54.4°C
140°F
60°C
150°F
65.6°C
160°F
71.1°C
170°F
76.7°C
180°F
82.2°C
190°F
87.8°C
200°F
93.3°C
Water Boils
212°F
100°C
250°F
121°C
300°F
149°C
350°F
177°C
400°F
205°C
450°F
233°C
500°F
260°C
275°F
=
140°C or Gas Mark 1
300°F
=
150°C or Gas Mark 2
325°F
=
165°C or Gas Mark 3
350°F
=
180°C or Gas Mark 4
375°F
=
190°C or Gas Mark 5
400°F
=
200°C or Gas Mark 6
425°F
=
220°C or Gas Mark 7
450°F
=
230°C or Gas Mark 9
475°F
=
240°C or Gas Mark 10
And for conversions that are not listed I found a great conversion calculator here!
Comment Guidelines
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The Good Kind of Comments:
- Conversational. If you're starting or continuing a conversation about your life, your experiences in the kitchen, or stories about your family, then I love and welcome your comments. The ability to genuinely connect with other people with similar interests whom I may never otherwise meet is one of the things I most love about the food blogging community, and I encourage people to participate as much as they'd like in these sometimes spontaneous conversations.
- Feedback. If you tried a recipe that you found on The Red Spoon, I would love to hear about it. Whether it was a success or a flop, whether you added ingredients or adjusted cooking times, whatever you did, I am always interested in hearing how things went in another kitchen with the same recipe.
- Questions. If something in a recipe is confusing or obviously wrong, please feel free to ask a question. Or, if you're just really curious about where we bought the cutest outfit on the latest Henry cameo, don't be shy at all about asking.
The Bad Kind of Comments:
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Oh Meg! These look lovely! I ruined a souffle long ago and never done it again! I am not sure if I have the courage to whip it up again!
I have a list to conquer as well. A not-soggy pie is on it along with macaroons. There is just not enough days in a weekend! It would be nice if we work 10 hour days and take three-day weekend.
Yumm! Looks delish! As for the lobster, that’s when you call your husband into the kitchen and make him do the dirty work!
I love souffles! I too was scared for a long time but they work and yes they do deflate after a while but you just need to eat them quicker!! I have now conquered my pizza dough fear thanks to your brilliant beer dough recipe. Now I need to move onto making a loaf of bread that is light and airy rather than heavy like a brick!!
I love anything and everything with mushrooms! This recipe looks awesome!!
BRAVO! One down, many more to go! Im a huge sweet soufle fan – unfortunately my oven isn’t goo enough…
These are gloriously puffed. A work of art. Mushrooms, cheese, and milk? I’m in!!!
Your souffle looks yummy! Great job!
I’m DEFINITELY trying this- it looks beautiful and full of such wonderful flavors! Congrats on top9!
These look simply diving! I agree with Rivki, little pieces of art.
The souffle is looking awesome, so delish and wonderful.
Holy S***! These are beautiful. Congrats on your souffle success.
“The gentle way to kill a lobster” – haha.
A perfect souffle, a perfect combination. Photos are speaking for themselves. And we are drooling over here.
As for “the gentle way to kill a lobster”, please let us know if you ever find a way. We are still looking :)
I haven’t made souffle in ages. Now I am inspired to try yours!
Fearlessness in the kitchen and on the plate is a great thing to aspire to, and it is something I have been working on myself for quite some time. Looks like we’ve been working on conquering some of the same challenges in the past year! Cooking a lobster is way at the end of my list, but I just posted about the perfect cheesecake today (along with a prawn recipe I found on your site a few days ago, coincidentally)!
Love goat cheese and LOVE your step by step pictorial. Congrats on the Top 9!
I think you have convinced me to overcome my fear of souffles! Yours look so beautiful straight from the oven! And if they fall a bit after a few minutes, so be it. I’m sure they still taste great, and it’s well worth the feeling of satisfaction you get from seeing them turn out right. As for crepes, I just did them recently myself for the first time, and quickly realized there was never anything I should have been scared of!
Ok. You got me. Hook, line, and sinker. I’m baking a souffle this weekend! Lovely post and wonderful photos.
Beautiful! I just made my first souffle last week, and it was wonderful!
Thank you for sharing this recipe.
Thanks for visiting Calamity Kate’s Kitchen. Check it out, you have been featured in this weeks Friendly Friday.
Lobster advice…put the lobster in the freezer for 30 minutes before you cut it in half. The cold makes them go dormant. There is no squirming and no blood. The digestive tract is easily removed then and they are ready for cooking!