Goat Cheese Soufflé with Red Peppers and Chanterelles

from The Best of Fine Cooking Fresh

via Mary Lonergan

serves 6

1 1/4 cups heavy cream

1 small sprig fresh rosemary and more chopped rosemary for garnish

2 tablespoons extra virgin olive oil

2 medium red bell peppers, cored, seeded and finely chopped

1 medium shallot, finely chopped

1 cup finely chopped fresh chanterelle mushrooms (about 2 ounces)

kosher salt and freshly ground black pepper

3 tablespoons unsalted butter, and more for the souffle dish

3 tablespoons all-purpose flour

4 large egg yolks

1 cup (about 4 ounces) crumbled goat cheese

6 large egg whites

Heat the oven to 400 degrees. Butter a 1 1/2 or 2-quart soufflé dish.

In a small saucepan, heat the cream with the rosemary sprig over medium heat just until it boils. Remove from the heat and let steep for ten minutes. Discard the rosemary sprig.

Heat the olive oil in a 10 to 12-inch skillet over medium heat. Add the red peppers and shallot. Sauté, stirring occasionally, until the vegetables begin to soften, about six minutes. Add the mushrooms and continue to saute, stirring frequently, until everything is tender, 2 to 3 minutes. Season with salt and pepper; remove from the heat. Add the cooked vegetables to the soufflé dish,
covering the bottom.

Melt 3 tablespoons of butter in a medium saucepan over medium-low heat. When foamy, stir in the flour and cook over low heat, stirring constantly, for 2 to 3 minutes. Whisk in the heated cream. Add 1/2 teaspoon salt (or to taste) and several grinds of pepper. Increase the heat to medium and whisk until the mixture bubbles and thickens. Remove from the heat. Whisk in the egg yolks one at a time until well blended. Stir in the cheese (the mixture needn't be completely smooth).

With a mixer, beat the egg whites in a large bowl with a pinch of salt on high speed until medium-stiff peaks form. Stir a small amount of the beaten egg whites into the cheese mixture to lighten it and then gently fold the cheese mixture into the remaining egg whites with a rubber spatula (it's fine to leave a few clumps of egg white). Pour the mixture over the vegetables in the souffle
dish.

Lower the oven temperature to 375 degrees. Put the soufflé dish on a rimmed baking sheet and bake until golden and just slightly wobbly in the center, 30 to 35 minutes. Sprinkle the souffle with a bit of chopped rosemary and serve immediately.

Delicious served with a green salad for brunch or lunch. When serving, make sure you dig into the vegetables at the bottom of the dish.