We are so excited! Chef Michael’s recipe for Wild Mushroom and Gruyere Soufflé with a Thyme Cream was selected as a finalist in BedandBreakfast.com’s Breakfast Recipe Challenge. Round one is the Savory Sixteen and our match-up against another finalist goes live on Facebook today. You can place your vote today only here!
Wild Mushroom and Gruyere Soufflé with a Thyme Cream
1 pound 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. 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.
2. 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.
3. Preheat the oven to 350 degrees.
4. 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.
5. 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.
6. 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.
1 teaspoon canola oil
1 Tablespoon finely chopped shallots
1/2 cup cleaned black trumpet mushrooms (or other mushrooms)
1/4 cup white wine
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
Kosher salt and ground white pepper
1. 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.
2. Deglaze with the white wine and reduce until the pan is dry, being careful not to brown
3. Add the heavy cream and reduce the mixture by half, until a nice sauce consistency is