Savory Mushroom Souffle



Serving size

1 souffle
75 minutes

This recipe can easily be multiplied and makes very good leftovers.

Savory Mushroom Souffle


4 tsp.. Unsalted butter (softened) (divided)
1 ounce Parmesan cheese (grated)
2 tsp. Olive oil
1 Large Shallots, raw (minced)
3 Tbsp. Dried sweetened cranberries (minced)
12 ounces Crimini mushrooms (thinly sliced)
4 Tbsp White wine
1/8 tsp. Salt
1 tsp. Fresh sage (minced)
8 tsp. All purpose flour or garbanzo flour
1/4 tsp. Ground mustard
1 to taste Black pepper
1 cup 2% milk
4 large Egg yolk(s)
1/8 tsp. Salt
4 ounce Reduced fat white cheddar cheese (grated)
4 large Egg white(s)
1/16 tsp. Cream of tartar (optional)


Spread 1/2 teaspoon of the butter inside each individual 2 cup soufflé dishes to coat the inside and bottom of the dishes.

Divide the parmesan between the 4 dishes and roll around to coat the inside and bottom of the dishes with cheese.

Place a large skillet over medium high heat and add the olive oil.

Add the shallot and cranberries. Cook for about 1 minute. Stir frequently.

Add the mushrooms and cook for about 10 minutes. Toss frequently.

Add the white wine and sage and cook until the liquid evaporates.

Remove from the pan and set aside.

Place the remaining butter in the skillet, and when melted, add the garbanzo flour. Whisk and cook for about one minute.

Add the mustard, pepper milk, egg yolk, and salt.

Whisk and cook over medium heat until the sauce begins to thicken. It is best to use an instant thermometer and heat to 140°F.

Add the cheddar cheese and fold together until the cheese is melted and the sauce smooth.

Remove to a bowl to cool.

Preheat the oven to 325°F.

Whisk the egg whites in a copper bowl (or a metal bowl with the cream of tartar) until they form stiff peaks.

Gently fold the cheese sauce into the egg whites.

Divide the mushroom mixture evenly and place in the bottom of each soufflé dish.

Divide the egg white mixture evenly between the soufflé dishes. Smooth the top of each soufflé.

Place in the oven and bake for about 20 minutes.

Serve immediately.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free garbanzo flour in this dish and check for flour or anti-caking ingredients in pre-shredded cheese (it's best to grate your own from a block).


This is NOT a low sodium recipe.

Recipe Notes

Savory soufflés are one of my favorite dishes, and this cheese soufflé is just that, but with a great surprise in the bottom of both umami mushrooms with sage and a bit of sweetness from the cranberries.

Contrary to its depictions in popular media, you don’t have to be all that careful and tiptoe around while baking a soufflé… but kicking the oven is probably not a good idea. The key to keeping your soufflé from falling is to not overcook it. Watch carefully, and when it has risen and is slightly firm when touched gently, it is done. Generally the top will be light brown at this point.

Cream of tartar is a powder made from the crystalline residue found inside wine casks and is refined from the brownish deposits into a white powder. The acidity of cream of tartar helps add volume to egg whites while they are being whipped, as well as adding stability to the egg whites after they are whisked. When using a copper bowl, the contact between the egg whites and the copper causes a slight acidity that creates the same reaction.

"The only thing that will make a soufflé fall is if it knows you're afraid of it."

James Beard