Hands-On Time
20 Mins
Total Time
50 Mins
Yield
6 servings
Caitlin Bensel

How to Make It

Step 1

Preheat oven to 400°F with oven rack in lowest third of oven. Generously butter a 2-quart soufflé or baking dish and coat with ¼ cup Parmesan.

Step 2

Melt butter in medium saucepan over medium heat. Add shallot and mushrooms and cook, stirring often, until mushrooms begin to soften, about 5 minutes. Add flour and cook, stirring with a wooden spoon, until nutty smelling, about 3 minutes. Gradually whisk in milk in 4 additions. Bring to a gentle simmer and cook, whisking often, until thickened and mixture coats a spoon, 4 to 5 minutes. Remove from heat and stir in the spinach, ½ teaspoon kosher salt, several grinds black pepper, a pinch of nutmeg, and gruyere. Whisk in the egg yolks.

Step 3

Beat egg whites with an electric mixer on low speed. When they begin to foam, increase speed to high and beat until stiff peaks form, about 3 minutes. Gently fold ¼ of the whites into mushroom mixture, then fold mixture into remaining whites. Quickly transfer to prepared dish and top with remaining ¼ cup Parmesan.

Step 4

Transfer to oven on lower rack and immediately reduce temperature to 375°F. Bake until puffed and golden, 25 to 30 minutes.

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