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Morel Mushroom, Havarti & Chive Souffle

Morel Mushroom & Chive Souffle

I actually intended to make a “puffy baked omelet”, but what I made turned out more like a souffle than an omelet. Which seems to me is a very happy coincidence, because it happens to be National Cheese Souffle Day today. The bonus is it is very easy to make; took me about 10 minutes to put it together (but I did cheat a little … I already had the mushrooms sauteed in my fridge).

Those big brown lumps in my souffle? They are not the prettiest things, I know, but they are a rare treat … an elusive and highly prized possession. Morel Mushrooms. My dad and sister and brother-in-law go hunting for them every year. I used to go along, but after the last long bout of poison ivy last summer (which I got despite all my protective measures and extensive after-the-hunt washings), I’ve decided that these mushroom hunts are not for me. I will let them go on the hunt … and hope they feel like sharing their treasures. I feel so lucky … they didn’t get that many this year, and Dad shared about half of his small stash of morels, so I wanted to make something  that really focused on the mushrooms.

Morel Mushroom & Chive Souffle

Morel Mushroom, Havarti & Chive Souffle

This makes a small souffle that I was able to eat most of all by myself in one sitting … if you’re sharing, you probably want to double or triple or even quadruple the recipe.

  • 2 eggs
  • 1/8 teaspoon cream of tartar
  • 1 Tablespoon flour
  • 1/8 teaspoon baking powder
  • 2 Tablespoons water
  • 2 Tablespoons snipped chives + 2 chive flowers (or just use extra chives if you don’t have the flowers)
  • 1/3 cup cooked morel mushrooms (I sauteed mine in a teaspoon of butter with garlic scapes and red robin seasoning … if you don’t have morels, you can use other mushrooms, but if you can get your hand on some morels, I highly recommend them)
  • 2/3 cup shredded Havarti cheese
  • Chive flowers for garnish

Directions:

  1. Separate the egg yolks from the egg whites, putting the yolks in a little bowl, the whites in a slightly larger bowl.
  2. Beat the egg whites until stiff peaks form, then beat in the cream of tartar.
  3. Now take the bowl with the yolks and whisk in the flour, baking powder, water and chives. Season with a little Red Robin Seasoning (or salt) and some freshly ground pepper.
  4. Carefully fold the yolk mixture into the whites, along with about 2/3 of the cheese, and sprinkle with chive flowers (removing the bottom stem that holds the tiny flowers together).
  5. Spray a flat oven-safe bowl, mini casserole, or individual ramekins with cooking spray and slide or spoon the puffy egg mixture  in.
  6. Tuck the mushrooms into the fluffy egg mixture and top with the rest of the shredded cheese.
  7. Bake at 350 for about 20 minutes or until the eggs are set (they spring back when touched lightly in the middle). Let the souffle settle for about 5 minutes before eating. Garnish with fresh chives and/or chive flowers.

Morel Mushroom & Havarti Chive Souffle

This recipe was shared at Everyday Mom’s Meals, Mealtime MondayManic Mondays, and Tuesday Talent Show.

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15 responses

  1. chindeep3141

    looks wonderful! Morels are awesome. I love them sauteed in butter and piled high on really good toast :)

    May 18, 2012 at 6:10 pm

    • Ann

      They are awesome! and yes, piled on really good toast they would be marvelous mushroom toasts :)

      May 18, 2012 at 8:59 pm

  2. Ann

    Morels, garlic scapes, havarti…it is bursting with deliciousness!!!

    May 18, 2012 at 7:04 pm

    • Ann

      Thank you Ann! It was really quite simple, but that’s what I wanted, just a subtle background to make my mushrooms shine.

      May 18, 2012 at 8:59 pm

  3. Lucky you for a great dad that shared such a lovely treat. Your soufflé sounds terrific.

    May 20, 2012 at 7:17 am

    • Ann

      Karen I am SO lucky! Thank you … the souffle was delicious. I never dreamed I could actually make a souffle … this one just sort of happened on a whim.

      May 20, 2012 at 9:35 am

      • Sometimes our best recipes are developed on a whim.

        May 20, 2012 at 9:54 am

  4. Okay, seriously this could not be any prettier. You are amazing. I would never have thought to make this or present it this way. Bravo!

    May 21, 2012 at 12:49 pm

    • Ann

      Well gosh, thank you! When I took it out of the oven, I thought it was rather ugly with those big lumps of brown, so I added some chive flowers. Flowers always help, right? (Beside, chive flowers are yummy too … and I have BUNCHES of them right now!)

      May 21, 2012 at 1:09 pm

  5. OhhEmmmGeeeee I love mushrooms, eggs, and cheese so ummm hellooooo this is a win/win/win for me!!! Thank you for sharing this at my linky party hun!!

    May 21, 2012 at 1:04 pm

  6. This looks so good, yet simple.Those are the best recipes.

    May 22, 2012 at 4:20 pm

  7. You don’t see many recipes using Havarti cheese! But why not, right? Its sooo good!
    The fact that your dear dad risked epidermal distress and shared half of his small prize with you is super sweet!

    May 23, 2012 at 5:29 am

    • Ann

      I don’t know why not … Havarti is such a wonderful cheese! My dad is so lucky he never gets poison ivy … I totally love that he shared with me. He’s so good to me :)

      May 23, 2012 at 7:33 am

    • Hey Madge. We have many recipes featuring Havarti cheese. Come check out our recipe page!

      June 4, 2012 at 11:30 am

      • Ann

        Wow you do have a lot of wonderful Havarti recipes! And I happen to have a little chunk of Dofino Havarti in my fridge right now! In fact, I just had some on my sandwich for lunch :)

        June 4, 2012 at 2:38 pm

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