Morel Mushroom, Havarti & 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, 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.

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