Mushroom and Créme Fraîche Soufflé

Ingredients

• 1 cup shiitake and trumpet mushrooms, finely diced

• 4 tablespoons unsalted butter

• 2 cloves of garlic, minced

• 1/2 cup créme fraîche

• 1/4 cup freshly grated parmesan

• 4 eggs, separated

• 1/4 cup, chopped chives

• Salt & Pepper, to taste

• 1 cup of low-fat milk

• 3 tablespoons all-purpose flour

• 1 tablespoon truffle powder

• 1 pinch cream of tartar

Preparation

1. Preheat the oven to 375 ºF (190 ºC). Butter the inside of a large ramekin or other oven safe container. Place the ramekin on a baking sheet to make sure nothing can spill over.

2. In a saucepan over medium-high heat, cook the cup of diced mushrooms with a heavy pinch of salt until they begin to release water. Once they do, add a tablespoon of butter and 2 cloves of garlic. Cook until the garlic and mushrooms begin to brown. Take the mushrooms out of the skillet and reserve.

3. Meanwhile, in a small bowl mix together the 1/2 cup of créme fraîche, 1/4 cup of parmesan, 4 egg yolks, 1/4 cup chopped chives, and salt & pepper to taste.

4. Warm up 1 cup of low-fat milk.

5. Back in the saucepan over medium heat, add 3 tablespoons butter and 1 tablespoon truffle powder. Cook stirring constantly until the butter has melted. Then, add in the 3 tablespoons of flour and whisk until it is completely combined and then cook for 2 minutes. Remove from heat and add 1 cup of low-fat warmed milk. Once you have whisked everything together return it to medium heat and cook until the mixture is smooth.

6. Remove the saucepan from the heat and add the créme fraîche mixture and the cooked mushrooms. Whisk vigorously to combine.

7. In the bowl of a stand mixer with a whisk attachment, whisk together the 4 egg whites and pinch of cream of tartar. Mix on medium-high until stiff peaks have formed.

8. Fold half of the egg whites into the saucepan mixture with a rubber spatula. Once combined add them back to the egg white bowl and very carefully fold everything together. Be careful not to over mix or deflate the egg whites.

9. Poor the soufflé filling into the prepared pan. Place the ramekin on a baking sheet in the middle of the oven with lots of room on top (remove racks above it). Back for 28 minutes (it should be puffed and golden). Do not open the oven until you think it is done.

10. Serve immediately.

Notes

• Servings: ~ 4 people