Savory Mushroom and Gruyère Soufflé with Truffle Essence

Instructions

1. 1

   Preheat oven to 375°F (190°C). Butter and coat the inside of four 6-ounce ramekins with grated Gruyère cheese.

   ~5 min
2. 2

   Finely chop the mushrooms and shallots. Melt 40g of butter in a saucepan over medium heat. Add the shallots and cook until softened, about 3 minutes.

   ~5 min
3. 3

   Add the chopped mushrooms and thyme to the saucepan. Cook, stirring occasionally, until the mushrooms have released their liquid and are browned, about 10-12 minutes.

   ~12 min
4. 4

   Sprinkle the flour over the mushroom mixture and cook, stirring, for 1 minute to form a roux.

   ~1 min
5. 5

   Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook until the sauce has thickened, about 5-7 minutes.

   ~7 min
6. 6

   Remove from heat. Stir in the grated Gruyère, truffle oil, salt, and pepper until the cheese is melted and well combined. Let the mixture cool slightly.

   ~3 min
7. 7

   Whisk the egg yolks into the mushroom mixture one at a time until fully incorporated.

   ~2 min
8. 8

   In a separate clean bowl, whisk the egg whites until stiff peaks form.

   ~5 min
9. 9

   Gently fold about a third of the whipped egg whites into the mushroom mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate them.

   ~3 min
10. 10

    Spoon the soufflé mixture into the prepared ramekins, filling them about three-quarters full.

    ~2 min
11. 11

    Place the ramekins on a baking sheet. Bake for 20-25 minutes, or until the soufflés are puffed up and golden brown.

    ~25 min
12. 12

    Serve immediately.