This is a very forgiving individual soufflé recipe that can be made ahead and reheated easily. The soufflés aren’t meant to puff: instead, the cheese layer is baked until golden and fluffy.
2 tbsp olive oil, divided
2 shallots, finely diced
5 cups portobello mushroom caps, finely chopped
1 tsp minced garlic
Salt and pepper to taste
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk (1% fat or higher)
175 g creamy goat cheese
3 large eggs, separated
1 tsp Dijon mustard
1 tsp salt
1 tsp granulated sugar
1/8 tsp pepper, preferably white
Step 1: Preheat oven to 375°F.
Step 2: In a frying pan, heat one tbsp of the olive oil on medium heat and cook shallots until softened, about 3 minutes. Add mushrooms, remaining oil and garlic. Cook mushrooms until softened; season to taste with salt, pepper and nutmeg. Spoon mixture into eight 3"-diameter ovenproof dishes or ramekins.
Step 3: In a small saucepan, melt butter over medium heat. Stir in flour and cook until blended (but don't brown). Gradually whisk in milk and crumble in goat cheese; stir until mixture is smooth. Remove from heat. Whisk a few spoonfuls of the hot milk mixture into egg yolks and whisk until combined; gradually add the rest. Stir in the mustard, salt, sugar and pepper. Set aside.
Step 4: In a large bowl, beat egg whites until fluffy. Pour milk mixture into egg whites. Fold until blended. Pour over mushroom mixture in ramekins, filling them almost to the rims.
Step 5: Set ramekins in a roasting pan with warm water halfway up the sides of the ramekins. Bake on the middle rack of oven until lightly golden, about 40 minutes. Serve immediately or cool to room temperature, cover and chill up to two days before serving. To reheat, preheat oven to 375°F, place soufflés back in the baking pan and fill with warm water until halfway up sides of the dishes. Loosely cover the baking pan with foil. Bake on middle rack of oven for about 40 minutes, until heated through. Serve immediately.