A delicious, savory soufflé made with foraged black trumpet mushrooms & smoked gouda cheese.
Finely chop black trumpet mushrooms and cook in pan on medium low heat (4 on our stove) for about 10 minutes with two tablespoons of butter + thyme. Near end of cooking, add diced garlic and cook until garlic is slightly browned. Remove cooked ingredients to bowl and set aside.
Preheat oven to 375°F (190°C). Butter your baking dish and sprinkle half your grated parmesan cheese evenly over the bottom of the dish.
Melt 2 tbsp butter in small saucepan over medium low heat (3.5 on our stove). Once fully melted, add flour and whisk vigorously for about 1 minute. Then add milk and whisk vigorously for 1-2 minutes until mixture has thickened (see process photos in article). Remove from heat and immediately add salt + begin adding egg yolks - not all at once, but slowly over the course of about 30 seconds, whisking to incorporate as you go. You're not trying to cook the yolks. Transfer out of pan into larger mixing bowl. Then add the black trumpets and grated smoked gouda. Set aside.
Put egg whites + cream of tartar into bowl under electric mixer. Mix for 1 minute on medium speed until cream of tartar fully incorporated and the mixture has a frothy appearance. Then turn speed up to high and whip until smooth, creamy, and peaks form when you pull the beaters back (see photos in article), about 2-3 minutes.
Pour 1/3 of your egg white mix into the mushrooms mix then fold in with a spatula. Then another third and another third until done, folding in each time with a spatula.
Pour combined ingredients into baking dish, then sprinkle other half of parmesan cheese on top. Bake on LOWER THIRD of oven (very important) for 30-35 minutes until done. Serve immediately!
Black trumpet mushroom & gouda soufflé https://www.tyrantfarms.com/recipe-black-trumpet-mushroom-smoked-gouda-souffle/