* 2 oz pancetta * 3 tablespoons finely chopped shallots * 2 small cloves garlic, minced * 1 8oz package of portabello mushrooms, cleaned and thinly sliced * 1/2 teaspoon fresh thyme leaves, minced * 1/2 cup peas, frozen is good * Salt and pepper to taste
*Assembling the Soufflé:
* 1 cup shredded gouda cheese * 1/2 cup shredded of each: sharp cheddar, provolone, and parmesan cheese * 6 large eggs
**Instructions:**
1. Start by preheating your oven to 400°F. 2. Brush 1 tablespoon of butter onto an 8-inch baking dish and sprinkle with 1/4 cup parmesan cheese until coated. (Any excess cheese can be sprinkled on top before baking). This will act as a sort of crust for the soufflé. 3. Make the bechamel sauce by placing 6 tablespoons of butter into a small pot over medium heat. Once melted, add 6 tablespoons of flour. Whisk until fully combined. Then add in 2 cups of milk and let this cook for 3-5 minutes on med-low, whisking often. The sauce should thicken to a pudding-like texture. Last, add in 1/2 teaspoon salt, 1/2 teaspoon of pepper, and 1/8 teaspoon of nutmeg. Whisk and set aside to cool for 10-15 minutes. 4. While the bechamel cools, place a medium-sized pan over medium heat. Add in the pancetta and cook until golden and crispy. Move the cooked pancetta to a small bowl and add the shallots to the pan. Cook for 1-2 minutes and add in the sliced mushrooms. Season with salt and cook until golden, ~5-7 minutes. Then add in the garlic and thyme for another minute. 5. Stir the frozen peas and add to a large bowl along with the bechamel and cheese. In another bowl, beat the 6 eggs until thoroughly combined. Quickly incorporate the eggs into the bechamel mixture and pour into the prepared dish. Sprinkle with cheese and add a few thin slices to the top for some extra cheesy goodness! 6. Bake on 400°F for 40-45 minutes until the edges are golden brown. Broil for 2-3 minutes, if needed. 7. Once cooked, cool the souffle for at least 10 minutes so it can set. Enjoy with your favorite salad!
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**Recipe link:** [https://sowthetable.com/savory-cheese-souffle-with-mushrooms-peas-pancetta/](https://sowthetable.com/savory-cheese-souffle-with-mushrooms-peas-pancetta/)
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**Ingredients:**
*For Preparing the Baking Dish:
* 1 tablespoon of butter for the dish
* 1/4 cup grated parmesan for the dish
*For the Bechamel Sauce:
* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 2 cups of cold milk
* 1/8 teaspoon nutmeg
* 1/2 teaspoon pepper
* 1/2 teaspoon salt
*For the Mushroom-Pea Mixture:
* 2 oz pancetta
* 3 tablespoons finely chopped shallots
* 2 small cloves garlic, minced
* 1 8oz package of portabello mushrooms, cleaned and thinly sliced
* 1/2 teaspoon fresh thyme leaves, minced
* 1/2 cup peas, frozen is good
* Salt and pepper to taste
*Assembling the Soufflé:
* 1 cup shredded gouda cheese
* 1/2 cup shredded of each: sharp cheddar, provolone, and parmesan cheese
* 6 large eggs
**Instructions:**
1. Start by preheating your oven to 400°F.
2. Brush 1 tablespoon of butter onto an 8-inch baking dish and sprinkle with 1/4 cup parmesan cheese until coated. (Any excess cheese can be sprinkled on top before baking). This will act as a sort of crust for the soufflé.
3. Make the bechamel sauce by placing 6 tablespoons of butter into a small pot over medium heat. Once melted, add 6 tablespoons of flour. Whisk until fully combined. Then add in 2 cups of milk and let this cook for 3-5 minutes on med-low, whisking often. The sauce should thicken to a pudding-like texture. Last, add in 1/2 teaspoon salt, 1/2 teaspoon of pepper, and 1/8 teaspoon of nutmeg. Whisk and set aside to cool for 10-15 minutes.
4. While the bechamel cools, place a medium-sized pan over medium heat. Add in the pancetta and cook until golden and crispy. Move the cooked pancetta to a small bowl and add the shallots to the pan. Cook for 1-2 minutes and add in the sliced mushrooms. Season with salt and cook until golden, ~5-7 minutes. Then add in the garlic and thyme for another minute.
5. Stir the frozen peas and add to a large bowl along with the bechamel and cheese.
In another bowl, beat the 6 eggs until thoroughly combined. Quickly incorporate the eggs into the bechamel mixture and pour into the prepared dish. Sprinkle with cheese and add a few thin slices to the top for some extra cheesy goodness!
6. Bake on 400°F for 40-45 minutes until the edges are golden brown. Broil for 2-3 minutes, if needed.
7. Once cooked, cool the souffle for at least 10 minutes so it can set.
Enjoy with your favorite salad!