🍄 Blue Turkey Tail on Fungi Friday Hunt & My First Mushroom Souffl...

I visited the woodland earlier this evening to check if there were any wild edible mushrooms I could include in my recipe.

A blue turkey tail surprised me; it was my first time to see this colour, and I was mesmerized by it. I didn’t pick it, hoping it would grow more.

Instead, I used store-bought button mushrooms—they seemed bigger than usual!

I have always wanted to make a soufflé, but since it is labour-intensive, I kept putting it off. Today, however, I finally decided to try it. I read a few recipes and tweaked one to my liking.

So here it is—a step-by-step guide if you want to try it. It’s a delicious snack and well worth the effort!

Ingredients:

For the Soufflé: 🍄
20g butter (+ extra for greasing)
20g flour
200ml warm milk
2 egg yolks
3 egg whites (whipped to stiff peaks)
40g Gruyère cheese, grated
½ tsp salt
Pinch of nutmeg
100g mushrooms finely chopped
1 small shallot, finely diced
1 clove garlic, minced

For the Fried Mushrooms:🍄
50g mushrooms, sliced
1 tbsp butter
Salt & pepper to taste

For the Parmesan Crisp:🍄
½ cup grated Parmesan cheese

For the Truffle Cream Sauce:🍄
150ml heavy cream
1 tbsp butter
1 tsp truffle oil (or finely grated fresh truffle)
1 small shallot, finely minced
1 clove garlic, minced
30g Parmesan cheese, finely grated
Salt & pepper to taste

Instructions:

Make the Parmesan Crisp🍄

Preheat oven to 190°C (375°F).
Line a baking sheet with parchment paper and place small mounds of grated Parmesan, flattening them into thin circles.
Bake for 5-7 minutes until golden and crispy.
Let cool and set aside.

Prepare the Soufflé Base🍄

Sauté the mushrooms – In a pan, melt 1 tbsp butter and cook shallots, garlic, and chopped wild mushrooms until soft and slightly caramelized. Set aside to cool.

Make the béchamel 🍄