While not a soufflé in the true sense, this is still a delicious but simple version to whip up for brunch or serve with a salad for. Have guests seated before the soufflés come out of the oven, as they will deflate rapidly.
Serves: 4
INGREDIENTS
Filling
200 grams button mushrooms, thinly sliced
1 clove garlic, crushed
knob of butter
sea salt and freshly ground pepper
3 handfuls of spinach leaves, well washed
1 cup grated aged cheddar or Gruyère cheese
Soufflé
8 eggs
½ cup cream
grating of fresh nutmeg
4 teaspoons wholegrain mustard
1 tablespoon chopped chives
sea salt and freshly ground pepper
Parmesan for grating
4 x 1¼ cup capacity ovenproof ramekins greased with butter
METHOD
Preheat the oven to 200˚C.
Filling: Heat the butter in a sauté pan and cook the mushrooms and garlic until tender and golden. Season.
Put the spinach in a large bowl and pour over a jug of boiling water. Turn to wilt then drain and refresh in cold water. Drain well. Place in a clean tea towel and squeeze out all the excess water. Chop finely.
Put the ramekins on a baking tray ready to place in the oven.
Whisk the eggs, cream, mustard and chives in a bowl and season generously. Divide the mushrooms, spinach and cheese between the ramekins and pour the egg mixture evenly over the top. Grate over some Parmesan and bake for 15 minutes until puffed and golden. Serve immediately with a baby spinach, avocado and pine nut salad if desired.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.