Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped shallots

  2. 1 cup sliced shiitakes

  3. 1 cup chopped spinach, blanched and squeezed

  4. 4 large cloves garlic, chopped

  5. 1 cup skim milk

  6. 3 tablespoons flour

  7. 2 whole eggs, separated

  8. 1/3 cup grated smoked Gouda

  9. 1/4 cup grated Pecorino Romano

  10. 1 teaspoon Dijon mustard

  11. 2 egg whites

  12. 2 pints cherry tomatoes, halved

  13. 1/2 cup chopped fresh basil (or parsley)

  14. 1 tablespoon chopped fresh thyme

  15. 1 tablespoon red wine vinegar

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. In a large skillet coated with cooking spray, cook shallots over medium-low heat, stirring, 3 minutes. Add shiitakes; stir until soft, 5 minutes. Add spinach and 1/2 chopped garlic; stir about 3 minutes. Season with salt and pepper. Remove from heat. Whisk milk and flour in a small saucepan over medium-low heat. Bring to a boil, then reduce heat to a simmer, whisking, 5 minutes. Whisk egg yolks, one at a time, into milk-flour mixture; whisk in cheeses and mustard. Season with salt and pepper. Fold spinach mixture into egg mixture. Beat egg whites in a bowl until firm peaks form. Stir 1/4 whites into spinach mixture; fold in remaining whites. Coat a 1 1/2-quart soufflé dish with cooking spray. Spoon mixture into dish. Bake until puffed and golden, 30 minutes. In a medium skillet coated with cooking spray, cook remaining chopped garlic, stirring, until lightly golden. Stir in tomatoes; cook 3 to 4 minutes. Stir in basil, thyme and vinegar; season with salt and pepper. Spoon soufflé onto plates; top with tomatoes.

  2. Serve with:

  3. cup cubed roasted butternut squash per person. Toss squash with 2 teaspoon olive oil; season with salt and pepper. Bake at 400°F until tender, 30 minutes.


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