We beat egg whites until stiff but not dry. They got very fluffy:
Dad had the white sauce made and the mushrooms sauteed by the time I dragged myself out of bed (thanks, Dad!). That was a huge time saver. I added salt, ground red pepper, and white pepper to the white sauce when I got there:
I combined egg yolks and Gruyere in a bowl. Of course, this was only after I had grated the necessary Parmesan cheese for the spinach souffle recipe but that's what I get for not thoroughly reading the recipe. I was pleased that this recipe used both the yolk and the white. I hate when recipes only use one and I'm stuck with 12 egg yolks and no use for them.
I beat a half cup of the white sauce into the egg yolks, adding the rest of the white sauce when the small amount was fully incorporated:
The mushrooms were finally added:
It took forever to fold the egg whites in to the base mixture, which seems typical for folding in egg whites. The whole thing was poured in to a souffle dish that was dusted with dry bread crumbs:
The souffle was cooked for about forty minutes:
It was a beautiful work of art. The souffle was light and fluffy, with a perfect cheesy mushroom flavor. I loved it. Souffles are very, very easy to like--if you like omelets, you probably like savory souffles. It was a big hit with everyone from my dad and stepmother to my 19 year old brother and his friends.
- The word "souffle" is based on the French word "Souffler" which means to blow up or puff up.