Mushroom Souffle With Pecorino Romano - cooking recipe

Ingredients

1/2 cup freshly grated pecorino romano cheese, plus more for the souffle dish
1 tablespoon extra virgin olive oil
6 ounces cremini mushrooms, trimmed, wiped clean, and finely chopped
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 garlic clove, minced
2 teaspoons kosher salt
fresh ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup milk
5 large eggs, separated, at room temperature
cream of tartar (a pinch)

Preparation

Position oven rack in the center of oven; preheat oven to 400\u00b0.
Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.
Heat the oil in a large nonstick skillet over medium heat.
Add in mushrooms; cook, stirring, until they begin to release their moisture.
Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.
Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.
Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.
Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.
Gradually whisk in milk; bring to a boil, stirring constantly.
Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.
In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.
Add in mushrooms and cheese; stir.
Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.
Increase speed to high and beat until peaks are stiff and smooth.
Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.
Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.
Put the souffle in the oven and decrease temperature to 375\u00b0; bake until the souffle is puffed and golden, 30-35 minutes.
If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.