SPINACH AND WILD MUSHROOM SOUFFLÉ Wild mushrooms combine especially well with eggs and spinach in this sensational soufflé. Almost any combination of mushrooms can be used for this recipe, although the firmer varieties provide the best texture for the dish. 8 ounces fresh spinach, washed or 4 ounces frozen chopped spinach 4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing 1 garlic clove, crushed 6 ounces assorted wild mushrooms such as porcini, cremini, oyster and portobello mushrooms 1 cup milk 3 tablespoons all-purpose flour 6 eggs, separated Pinch of grated nutmeg 1/4 cup Parmesan cheese Salt and freshly ground black pepper

Preheat the oven to 375°F. Steam the spinach over moderate heat for 3-4 minutes. Cool under running water, then drain. Press out as much liquid as you can with the back of a large spoon and chop finely. If using frozen spinach, defrost and prepare following the package instructions. Squeeze dry in the same way.

Melt the butter in a saucepan and cook the garlic and mushrooms over low heat until softened. Turn up the heat and evaporate the juices. When dry, add the spinach and transfer to a bowl. Cover and keep warm.

Measure 3 tablespoons of the milk into a bowl. Bring the remainder to a boil. Stir the flour and egg yolks into the cold milk in the bowl and blend well. Stir the boiling milk into the egg and flour mixture, return to the pan and simmer to thicken. Add the spinach mixture to the pan. Season with salt, pepper and nutmeg.

Butter a 4-cup soufflé dish, paying particular attention to the sides. Sprinkle with a little of the Parmesan. Set aside.

Beat the egg whites until stiff. Bring the spinach mixture back to a boil. Stir in a spoonful of beaten egg white, then fold the mixture into the remaining egg white.
Turn the mixture into the soufflé dish, spread level, sprinkle with the remaining cheese and bake in the oven for about 25 minutes, until puffed and golden brown. Serve immediately, before the soufflé has a chance to deflate.

Serves 4.

COOK'S TIP: The soufflé base can be prepared up to 12 hours in advance and reheated before the beaten egg whites are folded in.

[Best-Ever Vegetarian, Linda Fraser]