TC Recipe: Chantrelle Souffle

November 17 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Signature Chardonnay
Serves 2

Chantrelle Souffle


  • 3 T Butter
  • ½ lb Fresh Chanterelles (Cleaned, Trimmed, and Sliced)
  • 3 ea Shallots (Peeled, Minced Fine)
  • 3 T All-Purpose Flour
  • ½ c Half-and-Half
  • ¼ c Dry White Wine
  • 2 tsp. Fresh Tarrago (Chopped)
  • ½ c Apples (Peeled and Diced)
  • 1 oz Goat Cheese (Crumbled)
  • 5 ea Large Eggs (Separated)
  • Salt and Pepper


Preheat the oven to 375 degrees and grease a 2-quart souffle dish.

Use a large skillet to melt the butter over medium heat. Cook the chanterelles in the melted butter, stirring frequently, until the moisture is evaporated. This should take about 15 minutes. Whisk the flour into the mixture gradually, stirring constantly, then blend in the half-and-half and the wine. Stir in the tarragon, salt and pepper.

Cook over moderate heat until thick. Stir about ½ cup of the hot mixture into the egg yolks, then return to the pan and stir to blend. Remove from the heat and cool. Add the apples and the goat cheese.

Beat the egg whites to stiff peaks. When thoroughly beaten, fold in the egg whites very gently into the mushroom mixture.

Pour the mixture into the prepared souffle dish and bake for 35 to 40 minutes. The souffle should be golden brown. Serve immediately.

This dish is paired in the King Estate kitchen with braised greens or vegetables, and a Pinot Gris butter sauce. Enjoy!