Wild Mushroom and Gruyere Souffle with a Thyme Cream

Hartstone Inn & Hideaway

41 Elm Street , Camden, ME 04843-1910 Estados Unidos


  • 1 lb black trumpet mushrooms (or other mushrooms)
  • 2 tablespoons unsalted butter, at room temperature
  • 5 eggs, separated
  • 2 tablespoons all purpose flour
  • 1/3 cup sour cream
  • 1/2 teaspoon kosher salt
  • 2 pinches ground white pepper
  • 1 pinch freshly ground nutmeg
  • 1/4 teaspoon cream of tartar
  • 1/3 cup grated gruyere cheese
  • 1 teaspoon canola oil
  • 1 tablespoon shallots, finely chopped
  • 1/2 cup black trumpet mushrooms (or other mushrooms), cleaned
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • kosher salt and ground white pepper

[Resource Id: instructions, Set: recipeview]

  1. Trim and clean the mushrooms, using a soft bristle brush. Melt 1 Tablespoon butter in a sauté pan set over medium-high heat. Add the mushrooms, and cook for 5 minutes, stirring regularly. Season with salt and pepper. Generously butter four 1 1/2 cup soufflé dishes, using the remaining butter, covering the entire surface area on the inside of the cups, including the rim. Preheat the oven to 350 degrees.
  2. Place the egg yolks in a medium-sized mixing bowl and whisk them for 1 minute. Add the flour, sour cream, salt, pepper and nutmeg. Mix in well. Fold in the grated gruyere and the sautéed mushrooms. In an electric mixer fitted with a whisk, whip the egg whites and cream of tartar to stiff peaks. With a large rubber spatula, gently fold half of the egg whites into the base. Continue folding in the remaining egg whites. Gently pour the batter into the prepared soufflé dishes, filling them 4/5 of the way full. Be careful not to drip the batter on the rims, or the soufflés may not rise evenly. Bake in the center of a 350-degree oven for 35 minutes, or until lightly browned on top. Remove from the oven, place on a small serving plate and hurry the soufflés to the table. Pour the Thyme Cream into a hole you poke in the top of the soufflé at the table. Eat immediately.
  3. Thyme Cream Heat a small saucepan over a medium burner. Add the canola oil and sauté the shallots for 30 seconds, stirring. Add the mushrooms and cook for 3 minutes, stirring. Deglaze with the white wine and reduce until the pan is dry, being careful not to brown the mixture. Add the heavy cream and reduce the mixture by half, until a nice sauce consistency is achieved. Pour the cream mixture into a blender and blend until smooth. Stir in the thyme and adjust the seasoning if necessary. Serve warm.