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Mushroom Souffle

Mushroom Soufflé

Wild Mushroom Soufflé with Gruyère

Mushroom Souffle

I love soufflés, sweet and savory. This is one of my favorite combinations. If you can get your hand on some Black Trumpet mushrooms and some good Gruyère cheese, then you are really in for a treat. Any mushroom will work, but a few of my favorites for this dish are Hen of the Woods, Porcini (or Cepes) and Morels with their intense flavors and aromas.

This is a recipe from our Foodie trip to the Loire valley. There are several mushroom caves in the region that offer mostly Pleurote (oyster mushrooms) in various colors, but also gigantic shiitakes…the largest I have ever seen.

Black Trumpet Mushroom

Wild Mushroom and Gruyère Soufflé

Recipe by Michael SalmnonCourse: AppetizersCuisine: FrenchDifficulty: Medium


Prep time


Cooking time




  • 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 Gruyère cheese

  • Thyme Cream
  • 1 teaspoon canola oil

  • 1 Tablespoon finely chopped shallots

  • 1/2 cup cleaned black trumpet mushrooms (or other mushrooms)

  • 1/4 cup dry white wine

  • 1/2 cup heavy cream

  • 1 teaspoon fresh thyme leaves

  • Kosher salt and ground white pepper


  • 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.
  • 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 Gruyère 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.
  • 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.

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