🍄 Blue Turkey Tail on Fungi Friday Hunt & My First Mushroom Soufflé with Fried Mushrooms, Parmesan Crisp & Truffle Cream Sauce 🧀
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 🍄
Melt 20g butter in a saucepan,
Stir in flour, and cook for 1 minute.
Slowly whisk in warm milk, stirring constantly until thickened.
Remove from heat and mix in cheese, salt, nutmeg, and sautéed mushrooms.
Let cool slightly.
Whisk in the egg yolks.
Whip & Fold🍄
Whip egg whites until stiff peaks form.
Gently fold them into the soufflé base in three additions to keep the mixture airy.
Bake the Soufflé🍄
Grease ramekins with butter and dust with grated cheese.
Fill each ramekin with soufflé mixture.
Bake at 190°C (375°F) for 18-20 minutes
Until puffed and golden.
Make the Truffle Cream Sauce🍄
In a small saucepan, melt butter over medium heat.
Add shallots & garlic and sauté until softened.
Season with salt and pepper.
Pour in cream and bring to a gentle simmer.
Stir in Parmesan cheese until smooth.
Remove from heat and mix in truffle oil (or grated fresh truffle).
Fry the Mushrooms🍄
Melt butter in a pan and fry sliced mushrooms until crispy and golden.
Season with salt & pepper.
Serve & Garnish🍄
Serve with truffle cream sauce and crispy fried mushrooms.
Top with a Parmesan crisp and fresh herb.
Serve immediately for the perfect texture.
Pour the trufle cream over.
Light and airy with deep mushroom richness, a nutty cheese flavour, and a crispy, salty crunch. The silky truffle cream sauce is rich and earthy.
It was very delicious paired with white wine, and everyone enjoyed it!🍄✨
My share to 
Have a lovely day, everyone!
Mariah 💗😊