Raw Cheddar & Mushroom Soufflé with Farm Greens

Raw Cheddar & Mushroom Souffle with Farm Greens. A show stopper recipe for your next brunch!

What You Need To Make This Recipe

Vegetables, Start Picking, Produce Spring Salad Mix $5.49
Start Picking, Produce, Vegetables Crimini Mushroom $3.99
Fruit, Start Picking, Produce Lemon $1.29
  • 7 min

    Step 1

    Preheat our oven to 400 degrees. Grease your baking dish (preferably one that is round, about 7-inches in diameter and 3- to 31/2-inches deep). Melt the butter in a medium pan. Over low heat, stir in the flour with a wooden spoon. Stir constantly for 2 minutes. Bring your milk to a gentle simmer in a separate, small pot. Make sure the milk does not boil. Add the milk to the butter and flour and whisk well. Season the pan with salt and pepper to taste and a pinch of nutmeg. Continue to cook and stir over low flame for about 2 minutes.

  • 10 min

    Step 2

    Remove from the heat and whisk in the egg yolks, one at a time. Add both cheeses, thyme and the mushrooms and mix together. Place your egg whites in a mixing bowl, add a pinch of salt, and use an electric mixer to bring them to stiff peaks. Start the mixture on low speed for 1 minute, gradually increasing the speed. Once the egg whites hold firm peaks, whisk 1/4 of them into the cheese mixture. Continue by gently folding in the rest.

  • 35 min

    Step 3

    Pour the mixture into the soufflé dish, smooth out the top with a spatula and then draw a large circle on the top to help the soufflé rise evenly. Place in the middle of the oven and close the oven door. Turn the temperature down to 375 degrees and bake for 30-35 minutes. Do not open the oven door. Peak through the oven door to see your soufflé puffed and golden. Toss your salad greens with the lemon juice, or mix the lemon juice first with 1 tablespoon olive oil, and toss well.


  • Butter
    3 TBS
  • Raw Cheddar Cheese
    2/3 cup grated
  • Milk
    1 cup
  • Egg Yolks
  • Cream Cheese
    3 oz
  • Egg Whites
    5 at room temp
  • Mushrooms
    1/4 cup sliced
  • Thyme
    1 tsp chopped
  • Salad Greens
    1 Bag
  • Lemon
    1 juiced
  • AP Flour
    3 TBS
  • Nutmeg
    a pinch
  • Salt & Pepper to taste