Spinach and Mushroom Souffle
Gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free; can be corn & soya free depending on spread and milk used
Serves 4 as a main or 6 as a side
- 450g frozen spinach, defrosted
- 250g mushrooms
- 1 onion
- 1 tbsp olive oil
- 60g dairy free spread
- 50g gluten free flour
- 250ml dairy free milk
- salt and freshly ground pepper
- good pinch of freshly grated nutmeg
- 3 eggs, separated
- ¼ tsp cream of tartar
- Drain the spinach and press in a sieve to remove as much water as possible.
- Chop the mushrooms and the onion quite small.
- Heat the oil in a wide pan and gently cook the mushrooms and onions until soft over a low heat, stirring regularly to stop them burning.
- Once they are cooked down, remove from the heat.
- Meanwhile heat the spread in a medium saucepan until melted.
- Stir in the flour until you have a dry paste.
- Slowly add the milk while continuing to stir.
- Season well with salt and pepper.
- When you have a smooth thick sauce, remove the pan from the heat.
- Whisk the egg yolks until frothy and stir into the sauce.
- Stir in the spinach, nutmeg, mushrooms and onions.
- Preheat the oven to 180°c / gas 4.
- Oil a medium casserole dish and fill a deep tray (that will fit the casserole dish) with about 2cm boiling water.
- Whisk the egg whites with the cream of tartar until you have stiff peaks.
- Mix a quarter of the egg whites into the spinach.
- Gently fold in the rest of the egg whites with a metal spoon.
- Gently pour the mix into the casserole dish and place it into the water tray.
- Carefully put the dishes in the oven and bake for 50-60 minutes until the egg has set and the top is lightly browned.
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