Black trumpet mushroom gouda soufflé
Ingredients
- 2.4 ounces black trumpet mushrooms, weighed before rinsing (or measure to 3 cups)
- 4 ounces freshly-grated smoked gouda (or measure 1 cup grated)
- 2/3 cups whole organic grass-fed milk
- 3 eggs, separated into yolks and whites
- 1/3 cup freshly grated parmesan cheese (half for bottom of baking dish, half sprinkled on top of soufflé before baking)
- 3 tbsp unsalted butter (1 tbsp for cooking mushrooms, 2 for making soufflé base)
- 3 tbsp organic whole wheat pastry flour
- 1 tsp finely diced thyme leaves and/or flowers
- 1 clove garlic, finely diced
- 1/4 tsp Himalayan pink sea salt
- 1/4 tsp cream of tartar
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