A savory Truffle and Goat Cheese Soufflé made with truffle salt, mushrooms, sage, and goat cheese crumbles that’s ready in less than an hour.
So often I make a recipe, document it, photograph it, then never find the time to actually post about it. And that’s exactly what happened with this Truffle & Goat Cheese Soufflé.
I actually made this recipe last December. Like 8 months ago.
I made it because a soufflé was on my 2019 Baking Bucket List. I chose a soufflé as part of my bucket list because it always seemed like something difficult to make. I’m not sure why, maybe it’s because I always saw soufflés on fancy restaurant menus and thought that they must take a great deal of culinary skill to make.
However, even 8-months after making my first soufflé, what I’ve learned, is that they’re not that difficult to make.
In fact, like most things in the kitchen, a soufflé is quite straightforward as long as you are patient, follow instructions, and have the proper equipment. In this case, a hand mixer, which is 100% necessary for making fluffy egg whites, the star ingredient in soufflés.
My Truffle and Goat Cheese soufflé was inspired by some truffle salt and truffle butter I received as a hostess gift. Truffle is such a delicious, powerful flavor and something I typically save for special occasions or dishes. This day, making my soufflé, I decided I needed to use a special ingredient since the soufflé was so high on my baking bucket list and I wanted it to feel special.
Find more baking bucket list recipes here.
Not wanting to upstage the truffle flavor, I paired it with finely diced baby Bella mushrooms and creamy, tangy goat cheese crumbles. The result was a savory, light soufflé with a hint of truffle. It made the perfect fancy lunch and was delicious leftover at breakfast the next day.
And, now that I’ve finally posted about it, I’m craving a savory breakfast soufflé and may have to break out the truffle salt again to whip one up.
Happy cooking!
- 1½ cups finely diced baby Bella mushrooms, ~3/4 cup once diced
- 1½ teaspoons olive oil
- 1 small shallot, diced
- 1 clove of garlic, minced
- ½ teaspoon Italian seasoning
- 1 tablespoon unsalted butter
- 1½ teaspoon truffle butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon truffle salt
- 4 ounces crumbled goat cheese
- 3 large egg yolks
- 5 large egg whites (3 egg whites from the full eggs)
- ¼ teaspoon cream of tartar
- Preheat oven to 375 degrees F. Coat four 10-ounce ramekins (or a 2- to 2½-quart souffle dish) with butter and place them on a baking sheet.
- Heat the olive oil in a small frying pan then add the shallots, garlic, Italian seasoning, and mushrooms. Sauté until cooked through 5-6 minutes.
- In a separate saucepan over medium-high heat, melt the unsalted butter and truffle butter. Whisk in the flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add in the milk, mustard, and truffle salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
- Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form.
- Gently fold half of the whipped whites into the milk-egg mixture. Gently fold in the remaining egg whites and the reserved mushrooms just until no white streaks remain. Transfer to the prepared ramekins or souffle dish.
- Bake until puffed, firm to the touch, and an instant-read thermometer inserted into the center registers 160 degrees F, about 20 minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.
