Brunch Recipe: Cheese and Herb Soufflés with Mushrooms

Valentine's Day Soufflés

Haven’t nailed down your Valentine’s Day plans just yet? Show your sweetheart how much you care with a homemade brunch to remember. This gourmet recipe for cheese and herb soufflés with sautéed mushrooms will make you look like a seasoned chef and is sure to warm your darling’s heart. As with any recipe, this one is best when prepared with super fresh organic eggs and chemical free produce available for delivery if you’re a Passanante’s Home Food Service customer. Feel free to make these in advance as they will keep for up to 24 hours in the refrigerator without the topping.

What you need for 6 soufflés:

  • 2 Ounces of butter
  • 1/3 Cup all-purpose flour
  • 2/3 Cup milk
  • 1 Heaping cup of ricotta cheese
  • 1 Cup light cream
  • 1-2 Cups sautéed white mushrooms
  • 4 Egg yolks
  • 6 Egg whites
  • 2 Tablespoons finely chopped fresh parsley
  • 2 Tablespoons finely chopped fresh thyme
  • 1 Tablespoon finely chopped fresh rosemary
  • 2 Tablespoons grated Parmesan cheese
  • Salt and pepper to taste

How to make Cheese & Herb Soufflés with Mushrooms:

  1.  Preheat oven to 350* F
  2. Coat six 3.5inch souffle dishes with melted butter
  3. Melt 2 ounces of butter in a medium sauce pan, add flour and cook for 30 seconds, stirring constantly
  4. Whisk in the milk and continue whisking over low heat until thick
  5. Cook for about 30 seconds more and remove from heat and beat in ricotta cheese
  6. Add egg yolks and herbs and season well with salt pepper
  7. Beat egg whites until they form stiff peaks and gently fold them through the ricotta mixture
  8. Spoon into the soufflé dishes, filling them to the top (do not over fill)
  9. Place in a baking dish and pour in enough boiling water to come about half way up the soufflé dishes
  10. Bake 15-20 minutes or until soufflés have risen and browned
  11. Remove from oven and let cool for 10 minutes before gently removing from their molds
  12. Place souffles in a lightly greased dish and increase oven temp to 400*F
  13. Pour cream evenly over the tops, sprinkle with Parmesan and bake for an additional 15 minutes
  14. Garnish with sautéed mushrooms and serve right away.

Happy Valentine’s Day!

One thought on “Brunch Recipe: Cheese and Herb Soufflés with Mushrooms

  1. Pingback: Brunch Recipe: Bacon and Asparagus Roll-Ups | Passanante's Home Food Service Blog

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